Yogurt/mint sauce
250 gram Greek yogurt
salt & pepper
sprigs of fresh mint
Side dishes
Basmati rice (microwave)
a zucchini
an eggpplant
2 big tomatoes
salt & pepper
some olive oil
Tomorrow we will barbecue spicy chicken skewers. Today we are already making a quick & simple cooling yogurt sauce to go with the skewers, so the flavours can blend overnight. The snazzie kids prefer a spoonful of peanut sauce (!?!) that is also possible at snazzie's ;)
Here is how you prepare the sauce, the rice and vegetables
Wash the mint sprigs.
Chop them up.
Add the mint to the yogurt.
Add 2 tablespoons of lemon.
Stir everything together.
Season the sauce to taste with salt&pepper.
Place the sauce in the fridge for an hour.
So the flavours can blend. In the meanwhile we start on the grilled veg.
Wash and slice the zucchini.
Sprinkle the slices with salt.
Pat them dry and brush them with oil.
Bake the veg in a grill pan.
Prepare the other veg the same way.
Grill pretty charcoal stripes on the veg.
Heat the rice for 1 minute in the micro wave.
Cut the veg and you're ready to eat!
Enjoy!