After a day of food truck hunting, we stopped by the South Melbourne Markets for some seafood and meat to barbecue. I wanted to try a new condiment to accompany my lamb cutlets and calamari, so I had did a quick Google search and decided to whip up a combination of different recipes and the mint I had from my garden.
Handful of mint leaves
Handful of dill (I didn’t use the stalks)
Half a small red onion
A small tub of Greek yoghurt
Juice from half a lemon
Salt to taste
– Throw all of the ingredients in your TMX bowl, and whizz for 5 seconds/speed 6.
– Pop in your fridge for at least half an hour before serving to let the flavours develop.
– Finish it off!
We had some corn chips lying around which tasted great with the dip too. Win!