Crudites with Harissa Yoghurt Dip

This spicy and smoky yoghurt dip makes for the perfect platter accompaniment, and is delicious served with sweet pears and crisp vegetables!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetiser, Snack
Servings 6 people


  • 2 cups plain yoghurt
  • 1 tbsp Harissa Paste
  • ½ cup mint leaves finely chopped
  • Olivado extra virgin Avocado Oil
  • sea salt
  • 2 firm pears cored and cut into wedges
  • Foccacia toasted
  • mixed vegetable crudites; baby carrots baby carrots, cherry tomatoes, celery etc


  • To make the dip, mix together the yoghurt, paste, mint and seasoning. Place in a serving bowl or multiple serving cups.
  • Grill the pear wedges over a high heat until golden but still firm.
  • To assemble the platter, place the dip on a board or plate. Distribute the the foccacia and vegetables around the dips and serve.
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