• p74


    Barley dip

    800g of natural yoghurt

    500g of Greek yoghurt

    400g of cooked pearl barley

    1 tbsp of chopped chives

    2 tsp of chopped dill

    2 tsp of fresh mint, julienned

    20g of fresh parsley, julienned

    1 tsp of lemon zest

    1/2 tsp of sugar


    Rye bread crisps

    1 loaf of rye bread

    olive oil



    Preheat the oven to 160°C/gas mark 3

    In a mixing bowl, place the natural and Greek yoghurt, barley, herbs, lemon zest, sugar and salt to taste and mix well

    Slice the loaf into 1-2mm slices and place on a baking tray lined with parchment paper

    Season the bread slices with a drizzle of olive oil and salt and bake in the oven for 5-6 minutes until crisp

    Place the crisps in a large bowl with the barley dip in a smaller bowl to the side