Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic cultures into your diet. It’s a win, win, win.

Ingredients

　　1 small handful parsley, leaves coarsely chopped

　　1 small handful cilantro, leavescoarsely chopped

　　9 oz (250 grams) pickles, coarsely chopped (2–3 medium pickles)

　　1 tablespoon capers, drained and coarsely chopped

　　1 cup Greek-style yogurt

　　1 tablespoon dijon mustard

　　Juice of 1 lemon

　　Put all of the ingredients in a large jar and mix well. Season with salt and pepper and store in the fridge in an airtight container.

　　From Bondi Harvest © 2016 by Guy Turland and Mark Alston. Buy the full book from HarperCollins or from Amazon.Reprinted with permission from HarperCollins.