Fabulous with pitta breads, as a dip
or with spiced sumac lamb
125g blanched almonds
2 tablesp sesame seeds
1/2 tsp coriander seed
1/2 tsp ajwain/ carom seeds (or cumin as a sub)
a lot of sea salt to taste
large shallot pureed
200mil natural yoghurt
- Toast each of the nuts and seeds individually, wiping out the pan.
- Blitz to a puree, and stir into the yoghurt adding plenty of seasoning.
- Fry the shallot gently till golden in evoo, drain, cool, and stir 3/4 into sauce, and top with the remainder.