In my last visit to London in June, Sandra and I met up with Esther and before that meeting, she texted me and warned me to leave enough luggage space for her birthday present 🙂 I was super excited to meet her (not just cause of my birthday present but also because I haven’t seen her in a year) and I was overjoyed that she remembered to buy a present for my birthday. I didn’t buy a present for her though because she was miles away ): Anyway, she surprised me with a Yotam Ottolenghi cookbook :))) And as always, my luggage did not have enough space so I had to hand carry it onto the plane back to Singapore hahaha.
So as part of her birthday present (since I didn’t give her any), I invited her over for lunch and I cooked her a meal of Shakshuka (refer to previous post) and this courgette cucumber yogurt dip to go with the homemade pita breads.
I loved how refreshing this dip was. It was especially needed on that day because it was so hot and humid. Yogurt, cucumber and mint? I’ll say yes to that on any sunny day.
The Kaffir lime leaves were an interesting, exotic addition to this dish. Okay maybe not that exotic considering how almost every single recipe in the cookbook had an ingredient that I had never come across (Dakos?!?). However, I felt that the browned butter added at the end was unnecessary. The dip would work excellent without the butter. So here’s my version of Yotam Ottolenghi’s ‘Yogurt and Kaffir Lime Leaf Spread’
1 small courgette
1/2 cucumber, grated
6 large fresh Kaffir lime leaves, roughly chopped
250g Greek yoghurt
2 tsp lime juice
1 tbsp shredded mint leaves
1 garlic clove, grated
1. Mix the courgette and cucumber in a colander with 1/2 tsp of salt.
2. Leave to drain for about 20 minutes then squeeze them to remove as much liquid as possible.
3. Transfer to a large mixing bowl.
4. Add the lime leaves, mint, grated garlic and yogurt and mix well.