Sizzling Spring Onion, Herb and Yogurt Dip

Just a lovely take on yogurt dip with a topping of sizzling spring onions, loads of herbs and pine nuts.

I am not sure there is anything better than a warm flatbread scooped through a tangy dip.

The better the yogurt, the better the dish so try to source something special and thick from an artisan producer. Thin yogurt will not work here.

Vegan: you can easily use a full fat good coconut yogurt.

I love this dish!

I served mine with my super easy to make flatbreads.

• 2 cups very good full fat greek style yogurt
• 1/4 cup grapeseed oil
• 1 small shallot (or 1/2) very finely chopped
• small bunch baby spring onions, topped & tailed, finely sliced
• 1/4 cup toasted pine nuts, roughly chopped (keep 2 tablespoons whole for the garnish)
• handful basil leaves, chopped
• 1 teaspoon chilli flakes or 1 fresh chilli, deseeded and chopped
• 2 garlic cloves, minced
• 1 tablespoon sesame seeds, toasted
• 1 lemon or lime, zest and a squeeze of juice
• pinch of sumac (to garnish)
• salt & pepper

1. In a bowl add the spring onions, shallots, basil, pine nuts, most of the garlic, chilli and sesame seeds. Season well with salt and pepper.
2. Spread the yogurt on a pretty plate, add the garlic, most of the zest, pinch of salt and a small squeeze juice, mix well and taste. Make a swirl in the yogurt where we will drizzle the oil over. Set aside.
3. Heat the oil on a medium high heat until it shimmer, carefully add the oil to the the bowl with spring onions. It will sizzle like magic!
4. Spread the sizzling spring onions over the yogurt, season with zest, sumac and the reserved pine nuts. Enjoy!