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Preserved Lemon and Roasted Red Pepper Savoury Yogurt

Serves 2.

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    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.

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    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.

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    Preserved Lemon and Roasted Red Pepper Savoury Yogurt

    Ingredients

    • 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

    Nutrition

    Per serving:

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

    Directions

    01

    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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