This is the perfect accompaniment to a lamb burger. The water chestnut is used in place of cucumber and add a world of texture.
- 1 small tub of Greek Yoghurt
- 1 clove garlic crushed
- juice of 1/2 lemon
- pinch of salt
- 1 handful of fresh mint, finely chopped
- 1 small tin of water chestnuts – drained and diced
Combine all ingredients in a small bowl.
Put in the fridge for 30 minutes to allow the flavours to marry.
Serve as a dipping sauce for turkish bread or as part of a lamb burger.
This is a result of Get Forked’s Week 9 Challenge.