Yoghurt, walnut and dill sauce

In this case eaten with sauted chicken legs but is recommended for fish, especially calamari. Serves 4


  • 1 tablespoon of pine nuts
  • 20g chopped walnuts
  • 75ml greek strained yoghurt
  • 1/2 garlic clove
  • 1 tablespoon olive oil
  • 1 teaspoon finely chopped dill
  • salt to taste


Lightly toast the pine nuts (note that they burn very easily) and remove from pan immediately. In a pestle and mortar pound the pine nuts and walnuts until finely ground. Mix all ingredients together and add a little salt if necessary.


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