Ingredients
Ten tablespoons plain yoghurt
1 dsp lemon juice
1 tsp chopped fresh mint – one small sprig with flowers if possible to garnish
1 petals from one marigold flower plus some extra for garnish
Method
Measure the yoghurt into a small mixing bowl
Add the moon juice and stir
Mix the chopped mint and marigold into the yoghurt and lemon juice mixture
Leave for a few hours or over night for the full flavour to develop