How good is this sauce with ANY meat as an accompaniment?! Anything you'd add tzatziki to, try this. No reason it couldn't be a stand-alone dip actually!!!
Served 2 as a meat accompaniment
Ingredients
Ingredients
- 2 tbs golden raisins, roughly chopped, plus extra to serve
- 1 tbs olive oil
- 2 eschalots, finely chopped
- 1/4 tsp ground turmeric
- Pinch of saffron threads (omit if you don't have any)
- 160g thick natural yoghurt
- 60g English spinach leaves, blanched, finely chopped
- 1 tsp lemon juice
- Soak the golden raisins in warm water for 15 minutes, then drain and set aside.
- Heat the oil in a heavy-based frypan over medium heat. Add the eschalots and cook, stirring, for 3-4 minutes until soft and translucent. Stir in the turmeric, saffron and golden raisins, and cook for a further 2-3 minutes until fragrant. Season. Remove from the heat and set aside to cool.
- Transfer to a bowl with the yoghurt, spinach and lemon juice, and stir to combine. Season to taste, then top with extra golden raisins.
- This is a tweaked version of http://www.delicious.com.au/recipes/zucchini-fritters-spinach-golden-raisin-dip/dab959df-192e-46c4-810e-901ba0061f10?current_section=recipes
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