Confusion Yogurt

Ingredients

500 g natural yogurt (unsweetened, preferably Greek)

2-3 garlic cloves (or to taste)

Zest of 1 lemon

A handful of fresh purslane, washed and chopped

50 g potato chips

50 g roasted hazelnuts, chopped

1 tablespoon extra virgin olive oil

Salt to taste Instructions

Prepare the Garlic: Peel the garlic cloves and finely chop them or use a garlic press to create a paste.

Prepare the Lemon Zest: Grate the zest of one lemon, avoiding the white pith which can be bitter.

Prepare the Hazelnuts: Lightly toast the hazelnuts in a dry pan until golden and fragrant, then coarsely chop them.

Prepare the Potato Chips: Crush the potato chips slightly with your hands or a mortar to get small pieces but not powder.

Mix the Ingredients: In a large bowl, add the natural yogurt. Incorporate the chopped or pressed garlic, lemon zest, chopped purslane, crushed potato chips, and chopped hazelnuts.

Add Oil and Salt: Add the extra virgin olive oil and salt to taste. Mix all ingredients well until the mixture is homogeneous.

Let it Rest: Allow the mixture to rest in the refrigerator for at least 30 minutes so the flavors can meld.

Serve: Serve chilled as a dip or accompaniment. The unique combination of flavors and textures will create a one-of-a-kind experience.

Tips

This recipe is very versatile, and you can adjust the amount of ingredients according to your preferences.

Purslane can be substituted with other fresh herbs like dill or parsley if not available.

If hazelnuts are not available, you can use other roasted nuts like almonds or walnuts.

Enjoy your "Confusion Yogurt"!