A savoury sauce that works especially well with potatoes, carrots, cauliflower, courgettes, or roasted peppers.
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Coconut yoghurt herb sauce for roasted vegetables
Creamy coconut yoghurt pairs beautifully with sharp fermented radishes in this simple sharing plate. The yoghurt softens the acidity, while herbs and olive oil turn it into a bright dip for flatbread, crackers, or roasted vegetables.
Coconut yoghurt herb sauce
- Servings: 4
- Prep. Time: 15 mins
Ingredients:
- 250g coconut milk yoghurt
- 15g lemon juice
- 10g olive oil
- 1 small garlic clove, grated
- 10g fresh dill, chopped
- 10g fresh parsley or coriander, chopped
- 2g fine sea salt
- Black pepper, to taste
- Optional: 2g ground cumin or 5g grated ginger
Directions:
- Mix all ingredients in a bowl until smooth. Taste and adjust with more lemon, salt, or herbs. Chill for 15 minutes before serving.
- Serve over roasted vegetables or alongside grain bowls.
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