If, like me, you buy large tubs of yoghurt sporadically then forget about them instantly, then I have two summer recipes here that will delight the reckless yoghurt buyer. Yoghurt is hugely underrated: it used to be eaten in our grandparents’ day as ‘a health food’ – viewed in the same light as suspicious comestibles such as lentils and goats cheese. My grandmother, however, was never one to go in for faddish namby-pamby concepts such as ‘health’: instead she serves natural yoghurt (full fat) with Jersey double cream and brown sugar, as a pudding, and it is absolutely delicious.
Our generation choose to mostly consume their yoghurt mixed with sugary fruit flavours, stuffed full of additives and bearing very little resemblance to it’s healthy roots. But simple, pure and healthy natural yoghurt is actually incredibly versatile, and lends itself to all sorts of recipes; whether sweet or savoury. It’s also perfect for summer cooking (or not cooking – as you shall see), adding a delicious tang and a creamy, acidic and savoury edge to complement other flavours.
I was lucky enough to be given an enormous tub of Windrush Valley goat’s milk yoghurt (http://www.fresh-n-local.co.uk/producers/WindrushValleyGoatDairy.php) , and this is what I did with it:
Summer Greens Chilled Soup
This is so unbelievably wholesome and refreshing that you’ll feel saintly for a week after you’ve consumed it, and it’s perfect for using up whatever veg you have lying around.
1 spring onion, sliced
1 clove garlic, peeled
1 cucumber, peeled
pinch ground cumin
few drops of rosewater (optional)
few basil leaves
50g broad beans
Juice 2 lemons
50 ml olive oil
150 g natural yoghurt
Pomegranate seeds, feta and pine nuts to serve
Blanch the peas and beans in boiling water for a minute, then plunge into cool water.
Whizz everything in a blender, strain if you wish, then serve, with ice cubes, scattered with pomegranate seeds, pine nuts and feta.