Verdant and tangy, try this sauce with meatballs, in wraps, over barbecued meat or falafel.
Ingredients
—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 Optional extras 1 clove garlic, peeled and crushed 1 small green chilli, chopped
Method
—Whiz ingredients together until smooth in a liquidiser or blender. Transfer to a bowl or jug, cover and refrigerate until serving time. The sauce is best used within 24 hours.
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