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 mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
- 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.