Verdant and tangy, try this sauce with meatballs, in wraps, over barbecued meat or falafel.
1 cup plain unsweetened yoghurt
2 cups baby spinach leaves, tightly packed
1 cup basil leaves, tightly packed
Squirt of lemon juice
½ tsp salt, or to taste
1 clove garlic, peeled and crushed
1 small green chilli, chopped
Whiz ingredients together until smooth in a liquidiser or blender. Transfer to a bowl of jug, cover and refrigerate until serving time. The sauce is best used within 24 hours.