Jekka’s Mint and Lemon Yoghurt

Jekka’s Mint and Lemon Yoghurt

This side dish makes a beautifully fresh and fragrant alternative to traditional Mint sauce.

This recipe goes along with the herbs in Jekka's Easter Culinary Collection Herb Box.

Serves 6-8.


  • 330g Greek yoghurt
  • Juice and zest of ½ lemon
  • A handful of fresh Mint, chiffonaded, plus small leaves to garnish
  • Fine Sea Salt and ground white pepper


  • In a bowl, mix together the yoghurt, Mint, lemon juice and half the zest
  • Season with salt and pepper to taste
  • Scatter the remaining lemon zest and reserved small Mint leaves over the top.
  • Serve with your Sunday lunch or as a dip with crisps or potato wedges.

If you love the sounds of this recipe and herb-based cooking check out our Master Classes and other Herb-based recipes.

 Author: Helen Gurnett (

Helen is a Leiths Diploma Graduate. She works as a freelance Food Writer and Private Chef.  She undertakes recipe development, recipe testing and food styling, specialising in seasonal food with a modern British focus and, as a Private Chef, she creates stylish food for special occasion dinners, canape parties and relaxed get togethers.  Her email is: