Galomyzithra & Yoghurt Dip

For those of you who follow this blog, you’ll know by now that we love cooking with vegetables. We love making flavourful soups, colourful dips and, of course, salads. But we often wonder, how can we find a way to incorporate more raw veggies in our daily lives?

The solution is quite simple, it seems: Just accompany them with something exciting. Not that raw vegetables aren’t exciting on their own. But let’s be honest, a dip of sorts will take them to a whole other level.

Last week we made this hearty mixed pulses and roasted red peppers dip. This week we’ve got something simpler, yet equally exciting for you. This recipe uses ingredients that we don’t yet have on the website –but we will soon! So come by our Borough Market shop or visit our Railway Arch at Bermondsey, we have all of these in stock!

So go on, source these simple ingredients, and within minutes you’ll have the most interesting dip to accompany raw vegetables.

Makes one bowl:
200g Greek yoghurt
200g galomyzithra cheese (or other soft white cheese)
50g kefir
salt (to taste)
chilli oil (to serve)

In a bowl mix together the yoghurt, galomyzithra cheese and kefir. Season with salt. Drizzle plenty of chilli oil and serve with colourful raw vegetables.

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