Yoghurt salads are made the world over, except, perhaps, in English speaking and some European countries. It is a puzzle why we don’t make more use of them here in Australia with our temperatures up to 45C in Summer. Yoghurt is one of the most cooling ingredients. Here I use makrut lime leaves (the new name for kaffir limes) with zucchini and garlic to make a great hot day dip or salad. We often have them around afternoon tea time, with some crisp crackers (like our Galletti), with other salads and some flatbread for lunch, or as a precursor to dinner.
Zucchini, Makrut (Kaffir) Lime Leaf, Yoghurt Salad
Blitz 1 or 2 makrut lime leaves (spines removed) and stir into Greek yoghurt with grated zucchini, chopped mint and crushed garlic. Add a finely chopped green chilli if you dare. Season the salad with sea salt. A drop of extra virgin olive oil can be added if desired.
Cucumber can be used instead of zucchini, and other herbs like coriander, parsley and chives can be used instead of mint.
Thin the salad with a little milk or cream if necessary.
Use as a spread, dip or salad.
an easy way to make this is to use the small bowl of a food processor. Blitz the leaves, then add garlic and chop, then the zucchini, chilli and mint. Pulse until they are finely chopped. Stir into yoghurt, and season.