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.
To serve
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.
