Ingredients (2-4 servings):

  • 200 g curd
  • 1/2 orange, juice ,
  • 1/2 lemon, zest and 1 tbsp juice
  • 1 tsp maple syrup (alt. honey)
  • 2 tsp zataar
  • 1 tbsp olive oil


  • mint, fresh
  • 10 g ginger, roasted in olive oil
  • 1 tsp zataar
  • pomegranate seeds
  • cumin, ground
  • lemon zest
  • sesame oil

  1. For the roasted ginger topping, heat the ginger together with some olive oil in a small saucepan and roast until the ginger has taken on some color and is a bit crunchy.
  2. Mix the curd with all the ingredients and season to taste.
  3. Arrange in a shallow bowl and press a slight depression in the center with a spoon.
  4. Add the herbs and roasted ginger to the hollow. Sprinkle with pomegranate seeds, top with a little cumin and lemon zest and finally drizzle with a little sesame oil.