Persian yoghurt dip recipe

This recipe tilt on the Persian yoghurt dip mast-o-khiar introduces dried cranberries in place of raisins, and roasted almonds for a pleasing crunch. It takes the cucumber, yoghurt and herbs stalwart, but amps things up with textures and sweet and nutty additions. The result is an easy, tart and sweet dip, a healthy rendition of anything store bought. This dip calls for lots of herbs, well-toasted nuts, good-quality yoghurt and a bit of tweaking to suit your taste.

• 1/2 Lebanese cucumber
• 1 ½ cups low-fat Chobani Greek Yogurt
• ¼ cup chopped fennel fronds
• 1/3 cup dry-roasted almonds, roughly chopped
• 1 small French eschallot, finely chopped
• 3 tbsp dried cranberries, finely chopped
• 1/2 tsp ground sumac
• ½ tsp sea salt flakes
• Extra virgin olive oil
• crackers or chargrilled bread for dipping

Halve the cucumber lengthways, scoop out the seeds and finely chop into 3mm pieces. Spoon the yoghurt into a serving bowl and scatter over cucumber across the dip. Scatter over fennel frond or dill, almonds, eschallots and cranberries. Sprinkle over sumac and salt, then drizzle over extra virgin olive oil to serve.

Offer crackers or charred bread for dipping.

TIP: If you don’t have access to fennel fronds, dill works well in this recipe. Substitute fennel for 1 tablespoon chopped dill.

ALSO: Serve with thin slices of fresh bread for dipping. Heat a chargrill pan over a high heat, drizzle the bread with olive oil and grill until toasted and a little charred on both sides.

* I'm delighted to have worked with Chobani yoghurt as part of their #PlainInspiring campaign to bring you this recipe. Enter the #PlainInspiring competition to win a trip to New York!!