It’s my birthday today — an occasion that, in my imagination, should involve street parties, brass bands and red carpets. In reality it’ll probably be a small cake at home and a few presents, and perhaps some impromptu dancing later if the mood strikes.
To celebrate my birthday week, I’m sharing not one but three recipes. Rather than take the week off and brood about being a day closer to the inevitable, I decided to give you extra content. So here is part one of a trilogy: a simple, punchy mint yoghurt sauce that I make often because it’s fast, versatile and reliably delicious.
This is the foundational recipe for the rest of the week. It’s the sort of straightforward, everyday thing I’ve hesitated to publish because I sometimes assume my simple recipes aren’t interesting enough. In truth, most people prefer tried-and-true recipes that are quick, use few ingredients and actually get used — and this one fits that bill perfectly.
I first made this sauce over a year ago on a warm late-summer Saturday when I was home alone and craving a meaty lunch. Back then I lived in a one-bedroom flat in Camden above a dentist. We had a small but serviceable kitchen and an unofficial roof terrace — the flat roof above the dentist’s waiting room — that soaked up the sun and felt warmer than the air around it. The neighbourhood soundtrack included the clatter of London Overground trains and the occasional wave from a friendly driver.
That day I threw some chicken thighs on the grill, grabbed a few salad leaves, chilli sauce and wraps, and rummaged the fridge. I found mint, yoghurt, lemon and a clove of garlic, and combined them into a bright, sharp sauce. I slathered it over the hot chicken wraps and ate with the kind of enthusiasm that comes from perfect, uncomplicated food. After that meal I mentally bookmarked the sauce and have made it many times since.
The sauce cuts through fatty or salty flavours with a crisp, fresh lift. It’s brilliant on wraps, fantastic with barbecued meats, great as a salad dressing and handy as a dip. Often it’s a fridge-raider solution — leftover mint and yoghurt turned into something wonderful — and every time it’s been a success. Over the rest of the week I’ll share recipes that feature this sauce and different ways to use it. Enjoy!
Mint yoghurt
By Gavin Wren
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 with more lemon, salt or chilli if needed.
Drizzle or spoon over wraps, grilled meats, salads or use as a dip. Store any leftovers in the fridge for up to 3 days.