Minty yoghurt dip

Serves 6

  • 4 sprigs of fresh mint

  • 1 lemon

  • ¼ clove of garlic

  • 200 g natural yoghurt

  • sea salt

  • freshly ground black pepper

This dip is delicious, much tastier than the shop-bought ones you can get, and you know exactly what's gone into it.



1. Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.



2. Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.



3. Cut the lemon in half.



4. Squeeze the juice into a bowl, using your fingers to catch any pips.



5. Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.



6. Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.



7. Have a taste and add a squeeze more lemon juice, if you think it needs it.



8. Transfer to a serving bowl, and serve with a platter of veggies for dipping.



Jamie's top tip

I love to serve these dips with whatever seasonal crunchy vegetables I can get hold of – radishes, carrots, celery, or sweet crunchy lettuce leaves like cos and Romaine are great for dipping.



Nutritional Information

Minty yoghurt dip

A super-simple fresh and zingy dip

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This is so easy to whip up, just serve with some crinkle cut veggies to dip for a fun snack
Serves 6
15m
Super easy
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Method

This dip is delicious, much tastier than the shop-bought ones you can get, and you know exactly what's gone into it.

1. Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.

2. Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.

3. Cut the lemon in half.

4. Squeeze the juice into a bowl, using your fingers to catch any pips.

5. Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.

6. Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.

7. Have a taste and add a squeeze more lemon juice, if you think it needs it.

8. Transfer to a serving bowl, and serve with a platter of veggies for dipping.

Jamie's top tip
I love to serve these dips with whatever seasonal crunchy vegetables I can get hold of – radishes, carrots, celery, or sweet crunchy lettuce leaves like cos and Romaine are great for dipping.

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Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 31
  • Carbs 1.8g
  • Sugar 1.8g
  • Fat 2g
  • Saturates 0.3g
  • Protein 1.2g
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 4 sprigs of fresh mint

  • 1 lemon

  • ¼ clove of garlic

  • 200 g natural yoghurt

  • sea salt

  • freshly ground black pepper