Savoury Yoghurt with Pickled Red Onions

Fri, 10th of June

This savoury yoghurt is a delicious side dish. A perfect complement for falafel, burgers, chicken or anything you would eat in a pitta bread, it’s also great with rice and cous cous. The toasted coriander takes on a nutty lemony flavour, offering a fresh contrast to the creamy yoghurt and tart onions. Personally, I could eat it with a spoon all by itself!

Helen James


  • 1 cup (235ml) apple cider vinegar
  • 2 tbsp sugar
  • 1 tbsp fine sea salt (or regular salt)
  • 2 cups (470ml) water
  • 1 red onion

  • 1 tub greek yoghurt
  • 6 tbsp extra virgin olive oil
  • 2 tbsp coriander seeds
  • Handful of selected herbs- flat leaf parsley, thyme, coriander

  1. 1. Add sugar, salt and vinegar to the water.
  2. 2. Slice the onion as thin as possible and immerse the onion in the water mixture and leave for at least an hour.
  3. 3. Pour the olive oil into a pan and add the coriander seeds.
  4. 4. Heat for 2-3 mins. until the coriander turns golden. Leave to cool.
  5. 5. Pour the yoghurt into a bowl or plate. Sprinkle on top with onion, herbs and oil with the coriander seeds. Serve as a side to your favourite dish. Enjoy!

*Pickled red onions will keep for two weeks once refrigerated.

Let me know if you make this and how you get on #consideredbyhj

Considered by Helen James is available at selected stores

Products used: Enzyme Tea Towel3511163 Hampton Dinner Plate3540161 Hampton Side Plate3540162