Sizzling Chilli, Herb Oil Dip
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Sizzling Chilli, Herb Oil Dip
Recipe by Courtney Roulston
Dietaries – meat free
Serves – 4 as a snack
Prep Time – 10 minutes
Cooking Time – 15 minutes
Ingredients
125 ml (½ cup) Squeaky Gate extra virgin olive oil, plus extra for frying
2 tsp dried Coles chilli flakes
2 cloves garlic, finely minced
1 spring onion, finely sliced
1 tbsp pine nuts, toasted
Sea salt
Black pepper
2 tbsp fresh coriander, chopped
1 cup Jalna Greek yoghurt
4 small flour tortillas, cut into 2cm strips
Method
Place the oil into a small pot and heat it to 180 degrees over medium heat.
Place the dried chilli, garlic, spring onion, pine nuts, and coriander into a heatproof bowl. Carefully pour the hot oil over the chilli mixture so it bubbles and becomes fragrant. Season with salt and pepper, and set it aside.
Heat a shallow amount of oil in a frying pan over medium heat and cook the tortillas in batches until they are crisp and golden.
Spread the yoghurt onto the base of a serving plate, then spoon over the oil mixture. Serve with crispy tortillas on the side.
