Sheep’s Cheese Yoghurt Dip with Tahini

Ingredients:

• 2 cups of plain (lactose-free if appropriate) yoghurt
• 50 grams of whole sheep’s cheese crumbled
• 1 TBSP Tahini
• 1 TBSP olive oil
• Juice of ½ lemon
• Salt & pepper
• Pinch of chili flakes or fresh chopped chili to taste
• 1 tsp honey
• 1 tsp pomegranate sour molasses
• about 1 tsp each of fresh chopped cilantro and mint

Putting it all together:

-       Mix all ingredients in a bowl. Stir and taste.

-       Let rest at least 10 minutes – stir and taste again. Adjust seasoning.

-       Serve with roasted vegetables and/or lamb chops or kebab.