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Preserved Lemon and Roasted Red Pepper Savoury Yogurt

Serves 2.


    Preserved Lemon and Roasted Red Pepper Savoury Yogurt

    This savoury yogurt goes as beautifully with the Dutch Baby (recipe here) as it does with toast, warm flatbread, or pita. Choose organic yogurt, which is slightly higher in omega-3s than nonorganic, for the greatest heart-health benefits. Make it a meal by doubling the recipe and adding a poached egg or two on top.


    Sleep-in option

    Make the savoury yogurt base up to 1 day in advance. Give it a stir before serving, plating, and garnishing with your toppings.


    Preserved Lemon and Roasted Red Pepper Savoury Yogurt


    • 3/4 cup (180 mL) plain Greek yogurt
    • 2 Tbsp (30 mL) chopped fresh cilantro, plus more for serving
    • 1/4 tsp (1 mL) grated garlic
    • 1/4 small preserved lemon, seeds removed, flesh and skin finely chopped
    • 1/8 tsp (0.5 mL) ground black pepper
    • 1 roasted red pepper, seeded and thinly sliced
    • 1 Tbsp (15 mL) toasted sunflower seeds
    • 2 tsp (10 mL) extra-virgin olive oil
    • 1/2 tsp (2 mL) zaíatar or toasted sesame seeds
    • 1/4 tsp (1 mL) sumac or sweet paprika


    Per serving:

    • calories166
    • protein7g
    • fat10g
      • saturated fat2g
      • trans fat0g
    • carbohydrates14g
      • sugars9g
      • fibre3g
    • sodium68mg



    In medium bowl, stir to combine yogurt, cilantro, garlic, lemon, and pepper. Swirl onto small plate and make a well in centre, filling it with roasted red pepper, a sprinkle of sunflower seeds, a drizzle of olive oil, and a dusting of zau2019atar and sumac. Serve chilled.


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    This recipe is part of the Good Morning, Valentine collection.



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