I've served these with a delish
garlic yoghurt sauce, which is great for dipping.
- For totally vegan wraps, either leave out
the garlic yoghurt sauce or replace the yoghurt with cashew cream or another vegan alternative.
Not exact matches
Baked tofu strips with peanut dipping
sauce Caponata Chèvre chaud Chèvre with lavender honey Chickpea, cous cous & beet salad Chickpea & roasted vegetable salad with tangy za'atar
yoghurt dressing Chunky potato salad with creamy tofu «mayo» Dolmades Grilled halloumi Greek salad Lemon roasted potatoes Onion, lentil, spinach and goat's cheese salad Panzanella Potato, beetroot & carrot gratin Potato & sweet potato gratin with wild
garlic leaves Roasted sweet potato salad Roquefort, fig and raspberry salad with honey dressing Semolina with three cheeses Soba noodle salad Sweetcorn fritters Tabbouleh Tomatokeftedes — Santorinian (Greek) tomato fritters Vinagrete (Brazilian salad)
It is grated cauli with besan flour, spices and an egg to create «fritters» which then are shallow fried; wonderful with a
yoghurt based tahini & lemon
sauce and / or a tomato / herbs /
garlic sauce.
Za'atar is a favourite of Yotam Ottolenghi's; he sprinkles it with fresh pomegranate on top of baked aubergine (eggplant) and a dollop of his buttermilk -
yoghurt -
garlic sauce.
And a «taxi plate» is a caloric triumph of multiculturalism: Currywurst with French fries, barbecue
sauce, and mayonnaise, plus Greek gyros (thin slices of spit - roasted meat) and tzatziki (
yoghurt - cucumber -
garlic sauce).