Frizzled Spring Onion and Yoghurt Dip

It's no secret that Simon Davis LOVES Greek yoghurt as an ingredient.

But has he ever been this excited about Greek yoghurt as he is today?

Listen for a fantastic rave about Anna Jones's new cookbook 'Easy Wins' - an exasperated take on mayo - and this fantastic recipe:

Frizzled Spring Onion and Olive Oil Dip

150g good Greek yoghurt, strained if you can be bothered

1 bunch spring onions, finely chopped

100ml olive oil

1 tsp pul biber Turkish chilli flakes

1 tsp sugar

1/2 tsp ground turmeric

zest and juice of 2 limes

salt and pepper

Over a low-medium heat, fry the spring onion and pul biber chilli flakes in the olive oil until crisping and charring on the edges, veritably sizzling and frizzling - around 10 minutes.

At the 9th minute, add the sugar and turmeric.

Remove from heat, add salt and pepper then set aside and allow to cool

Juice and zest the limes into the yoghurt, mix through, add salt to taste.

Opulently dress the yoghurt with the yellow onion and oil mixture. Mix through or leave it on top.

Serve with bread, chips, roast chicken, lamb chops, whatever you want! It's amazing!

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