Saffron Yoghurt

And the heatwave continues! I know barbecuing is certainly big this summer, and I'm always on the lookout for sides and sauces to make it more exciting. Here's a recipe from Ottolenghi - or well, it was, I decided to use a little less lemon and a little less oil than the original but feel free to up both of them if you'd like. It goes extremely well with anything you can put on the grill - chorizo, chicken skewers, a hunk of beef, even fish...

Saffron Yoghurt
(printable recipe)

1/4 g saffron
3 tbsp hot water
200 ml thick yoghurt (Greek or Turkish style)
1 garlic clove, finely minced
2 tbsp freshly squeezed lemon juice
2 tbsp good olive oil
salt

Stir the saffron into the hot water and leave to infuse for five minutes. Mix with yoghurt, garlic, lemon, olive oil and a pinch of salt. Stir well, into a smooth, golden sauce. Keep cool.

Recipe in Swedish:
Saffransyogurt