Nothing Fancy
Ingredients
- 1/3 c olive oil
- 1 tsp aleppo pepper or red chilli flakes
- 2 tbsp finely chopped parsley plus extra for garnish
- flakey sea salt
- fresh cracked black pepper
- 2 c greek yogurt
- 2 tbs tahini
- 1/2 fresh lemon, juiced
- pinch of sweet + smoked paprika
- pinch of salt
Preparation
Heat olive oil, scallions, chilli flakes & parsley in a pan over medium-low heat. Cook, swirling occasionally until the spring onions & chilli flakes just start to visually and audibly sizzle & frizzle. The oil may also take on an orange hue.
Remove from the heat into a small bowl and let it cool enough to taste without burning your mouth. Season with salt & pepper.
Combine yoghurt, tahini, lemon juice, & pinch of paprika in a medium bowl and season with salt. Spoon this into your serving bowl. Drizzle with the spring onion mixture, swirling the two together slightly. Garnish with some extra chopped parsley.
You can make the oil ahead of time and store in the fridge. The yoghurt can also be seasoned ahead of time. Combine just before serving. You will need to take the oil out of the fridge a good hour beforehand though, in case olive oil solidified