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2 tsp Gewürzhaus Harissa
1 tsp Rose Petal Powder
2 tsp boiling water
1 tbsp extra virigin olive oil
1 cup Greek yoghurt
Combine boiling water with harissa and rose petal powder. Let steep for 5 minutes.
Add olive oil and stir. Stand for a further 2 minutes.
Add yoghurt and stir through.
Serve with an extra drizzle of oil and sprinkle of harissa spice. This yoghurt is a perfect accompaniment to our Whole Baked Cauliflower in Spiced Sultana & Maple Syrup Sauce.
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