It’s my birthday today — a day that, in my version of the world, might include street parties, brass fanfares and red carpets, or perhaps just a small cake at home and a few presents. Either way, I’ve decided to celebrate by giving you three recipes this week. Rather than lounging about and reflecting on getting a day older, I’ve been busier than usual, sharing more content because, well, that’s how I like to mark the occasion.
This is the first part of a trilogy: the base recipe that everything else this week will build on. It’s a simple but punchy mint yoghurt sauce I’ve made dozens of times. For a while I hesitated to post it because I sometimes convince myself that familiar, everyday recipes aren’t interesting enough. In reality, simple, reliable recipes with few ingredients are often exactly what people want — quick, easy, and versatile.
I first came up with this sauce a little over a year ago on a warm late-summer Saturday when I was home alone and craving a proper meat feast. At the time I was living in a one-bedroom flat in Camden above a dentist, with a compact but well-used kitchen and access to a flat roof we treated as our unofficial terrace. The roof faced east and soaked up the morning sun, staying pleasantly warm as it radiated heat through the day. From up there I could hear the London Overground rolling by and sometimes exchange waves with drivers leaning out for fresh air.
That afternoon I grilled a couple of chicken thighs, tossed together a simple salad, grabbed some chilli sauce and wraps, and then raided the fridge. Finding mint, yoghurt and a lemon — plus a clove of garlic — I mixed them into what became the original mint yoghurt sauce. I slathered it over hot chicken thigh wraps and devoured them with the kind of enthusiasm that only a solo, meat-focused lunch can inspire. The balance of fresh mint, tangy lemon and cooling yoghurt was perfect, and I mentally bookmarked the recipe.
Since that day I’ve made the sauce many times. It brightens fatty or salty foods, works brilliantly in wraps, complements barbecued meats, and doubles as a salad dressing or dip. Often it’s been born from fridge raids: a small handful of leftover mint put to good use and turning into something greater than the sum of its parts. Tested repeatedly, it’s always been a welcome addition to the plate, so it’s about time I shared it here. Over the rest of the week I’ll show you recipes built around this sauce and different ways to use it. Enjoy!
Mint yoghurt
By Gavin Wren
3.9/5 (91 votes)
Serves 4
Ingredients
2 tablespoons extra virgin olive oil
1 lemon — zest and juice
1 small clove garlic, crushed
4 tablespoons plain yoghurt
1 chilli, finely chopped (optional)
Handful of mint leaves, finely chopped
Directions
Combine all ingredients in a bowl and mix until smooth. Taste and adjust seasoning, lemon or chilli to your preference.
Drizzle over wraps, grilled meats or salads, or use as a dip. Refrigerate any leftovers and use within a few days.
