Walnut Skordalia Recipe

Walnut Skordalia Recipe

Ingredients: Serves 4

250 ml/8 fl oz/1 cup Mayonnaise
2 garlic cloves, chopped
25 g/1 oz walnuts, chopped

25 g/1 oz breadcrumbs

Juice of 0.5 lemon
30 ml/2 tbsp plain yoghurt
15 ml/1 tbsp sesame seeds, toasted

10 ml/2 tsp chopped basil
A mixture of the following `dippers': small cauliflower florets, button mushrooms, celery sticks cut into strips, carrots cut into strips, fennel bulbs cut into strips, mouli (Japanese white radish) thickly sliced, mangetout (snow peas), French (green) beans, apple or pear slices


Put the mayonnaise, garlic, walnuts, breadcrumbs, lemon juice, yoghurt, sesame seeds and basil in a blender or food processor and puree until smooth. Pour into one large or two small bowls to serve. Arrange the vegetable dippers decoratively on a serving plate and serve with the dip.

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