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A herb yoghurt is one of those simple little sauces that instantly lifts a dish, adding freshness, creaminess and a burst of flavour with almost no effort. Made by stirring chopped herbs, lemon and garlic into thick, tangy yoghurt, it’s the kind of quick condiment that works with everything from grilled meats and roasted vegetables to spicy traybakes and summer salads.

It’s wonderfully versatile too — use whatever soft herbs you have to hand, keep it zesty and bright, or make it richer with a drizzle of olive oil. Whether you spoon it over harissa chicken, serve it alongside barbecued veg or use it as a dip, herb yoghurt is an easy, reliable way to bring balance and freshness to your plate.

Serving suggestion for herb yoghurt

• Grilled or roasted meats — especially chicken, lamb or pork; the cool yoghurt balances smoky, spicy or charred flavours.
• Roasted vegetables — from courgettes and peppers to carrots and cauliflower; the freshness lifts earthy veg beautifully.
• Falafel, koftas or kebabs — a classic pairing that adds creaminess and contrast.
• Baked or roasted potatoes — dollop it over crispy potatoes or swirl it into a jacket potato.
• Grain bowls — spoon over couscous, bulgur, quinoa or rice for instant brightness.
• Salads — use it as a dressing for chopped salads, tomato salads or cucumber ribbons.
• Flatbreads and pittas — perfect as a dip or spread for wraps, mezze boards or BBQs.
• Fish — especially salmon or white fish; the herbs and lemon complement delicate flavours.
• Spicy traybakes — like harissa chicken or roasted veg; it cools the heat and ties everything together.
• Chips — a surprisingly brilliant dip for hot, crispy chips when you want something a bit fresher than mayo