2-3 teaspoons of cider vinegar
salt
black pepper
6 tablespoons of natural yoghurt
1 tablespoons of chopped fresh mint

METHOD

Mix 2 teaspoon of vinegar with salt and pepper. Mix in the yoghurt and leave to stand for 10 minutes. Stir in the mint and season, adding more vinegar if needed.

Tastes creamy, minty. Perfect for potato salads, cucumber salads, lamb (especially kebabs).

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