Spinach Cob Loaf
Ingredients
- 500g natural yoghurt
- 300ml sour cream
- Juice of 1 lemon
- 2 tablespoons mint (finely chopped)
- 4 spring onions, (finely chopped)
- 500g frozen spinach (drained and squeezed dry)
- 1 teaspoon curry paste
- 1 white cob loaf
Instructions
- Place the yoghurt, sour cream, lemon juice, mint, spring onions and curry paste in a medium-size bowl. Stir to combine well.
- Chop the spinach and stir it into the yoghurt mixture.
- Season to taste.
- Cut the top off of the cob loaf and set aside as this will be used as the lid.
- Scoop out the inside of the cob loaf, leaving just a shell.
- Pour spinach mixture into the loaf.
- Place the lid on, it’s now ready to serve.
Notes
NB: As a variation to the spinach, try using a few tablespoons
of gherkin relish instead with some chopped parsley mixed through as well
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