Recently, I learned how tasty coriander yogurt is when paired with a burger. I am sharing the delicious recipe I use when I crave this creamy burger dressing.
Even though it takes a little planning, drained yogurt is an excellent substitute for the very rich “Greek” yogurt. It can be used sweetened (it’s delicious with maple syrup and fresh orange juice) as a fruit topping or with crumbles or cakes and savoury as a dip for raw veggies, with naan bread or other Indian food, or as a side for BBQ dishes. Parsley and chives can be substituted for the coriander.
Tangy Coriander Yogurt Dressing Recipe
- 1 kilogram low-fat yogurt
- 2 handfuls fresh coriander chopped
- 4 stalks spring onions thinly sliced
- 3 cloves garlic finely minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch ground pepper
- Place colander over bowl and line using a cheesecloth.
- Pour yogurt onto a cheesecloth-lined colander and cover with plastic wrap. Place in the refrigerator overnight or for at least 5 hours.
- Remove drained yogurt from the colander and discard liquid (whey).
- Mix yoghurt with coriander, spring onions, garlic, lemon juice, olive oil, salt and pepper.
- Taste and adjust with more salt, pepper, lemon juice or oil if necessary.
- Serve alongside sweet potato fries and lentil-walnut-burgers.