Orange and Coriander Yoghurt

1 cup plain greek yoghurt
3 Tblspn finely chopped coriander
½ orange rind + ¼ orange juice
1 Tblspn extra virgin olive oil
3 Tblspn warm water
Salt and pepper to taste

Combine all ingredients
Serve with beetroot fritters (see other receipes)

Sylvia Dwen – Sous Chef at Ponsonby Road Bistro                                                                      Photography by ‘Leadfeathers’