YOGHURT DIP WITH FRIED BEANS & PAPRIKA

You can serve this dip with meat or fish, or on its own with bread. I like to serve it as side dish for slow cooked lamb shoulder. It is just a delicious combination.

INGREDIENTS
500g thick Greek-style yoghurt
2 green chillies, chopped
1/2 bunch mint, leaves picked and finely chopped
juice of 1/2 lemon
sea salt and freshly ground black pepper
4 Tbsp extra virgin olive oil
400g can butter beans, drained and rinsed
3 cloves garlic, sliced
2 tsp smoked sweet paprika

METHOD:
Combine the yoghurt, chilli, mint and lemon juice in a medium bowl. Season with salt and pepper and stir in half the olive oil.

Heat the remaining olive oil in a large frying pan over medium heat and cook the butter beans for a few minutes or until the skins start to split.
Season with salt, then add the garlic and cook for 2-3 minutes or until golden. Stir in the paprika and remove from the heat.

Transfer the yoghurt mixture to a serving dish and spoon over the beans.

Serves 10

I love it with slow cooked lamb shoulder and couscous salad with feta and almonds.

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