Minted yoghurt dip

Mark Hughes Appetisers & Starters, BBQ, Dips & sauces, Side Dishes 0 Comments

This simple dip is a great all-rounder, perfectly partnering everything from some simple lamb chops to a curry or a piece of salmon. But for a summer salad or accompaniment, it really excels. With the smell of charcoal (and, often, burnt sausages) filling the air, we turn our attention to dining al fresco. Of course, with our unpredictable weather this often means a dash back indoors, but there are some things that just ooze summer wherever you eat them. So whether you griddle, grill or BBQ your food, this yoghurt dip makes it feel like the sun is shining – and it takes minutes to make.


  • half a cucumber
  • small handful fresh mint
  • juice of one lemon
  • small garlic clove
  • pinch of cumin, salt & pepper
  • half a pot of natural yoghurt


  1. Add the yoghurt to a bowl with the salt, pepper & cumin
  2. Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon, dice finely and add to the bowl
  3. Finely chop the mint and add to the bowl
  4. Crush the garlic clove and add to the bowl
  5. Squeeze over the lemon juice and stir everything to combine
  6. If you have them, a small handful of fresh pea shoots, finely chopped, add a fantastic burst of fresh flavour. If you don’t, grow peas – it’s the only way you’ll get pea shoots! And life is good with pea shoots…
You might need to loosen with a tiny drizzle of rapeseed (or olive) oil, but just a touch. If you’re using salmon, try adding a handful of dill too.

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