Mum's Spanish Dip

Ingredienser

Our mum lived in Salamanca in her early twenties and brought back this lighter version of ‘aioli’ using yoghurt as the base and a little mayo to cut through the tartness.

You’ll know it as the paprika yoghurt – when we opened our first restaurant, we adapted her recipe, and it became a hit. Thanks Mum & Happy Mother’s Day x

Paprika yoghurt

6 tbs Yoghurt

1 tbs Mayonaisse

1 tsp Harissa (sub for tomato paste to make like mum)

3 cloves Grated Garlic

1 tsp Smoked Paprika

1 tsp Sweet Paprika

Juice ½ Lemon juice

Juice ½ Lime juice

Big Pinch of Salt

Handful of Chopped Chives

Salad Potatoes

Spring Onions

Green Chilli

Fresh Coriander

Vejledning

Mix all the ingredients for the sauce together and let it sit to allow for the flavour to develop.

Cook the potatoes in salted water until fork tender. Allow to cool and toss with the paprika yoghurt some sliced spring onion, green chilli and fresh coriander. Season with more salt and extra virgin olive oil if you like.