Yoghurt and kaffir lime leaf spread (V)

Serves four

• 1 medium courgette
• 0.5 large cucumber
• 0 black pepper
• 8 dried kaffir lime leaves
• 250g Greek yogurt
• 20g unsalted butter
• 1.5 tsp lime juice
• 1 tbsp shredded mint leaves
• 1 clove garlic

Step 1
Mix the courgette and cucumber in a colander with a teaspoon of salt.

Step 2
Leave to drain for about 20 minutes, then with your hands squeeze out as much liquid as you can and put the grated vegetables in a large bowl.

Step 3
Process the lime leaves in a spice grinder to a fine powder (or chop them finely with a knife) and add to the courgette and cucumber, along with the yoghurt.

Step 4
Melt the butter in a small saucepan and cook until it goes a  light brown colour and smells a little nutty.

Step 5
Add the butter to the dip, along with all the remaining ingredients, mix well, season to taste and serve.