Here are Chef Mike Ward’s instructions for using Greek yogurt to make four different savoury dips with Mediterranean, Middle Eastern and Asian flavours.

Labneh

Ingredients:

• Greek yogurt
• fresh herbs
• olive oil

Method:

1. Strain Greek yoghurt in cheesecloth.
2. Let whey separate for 2-3 days
3. Add fresh herbs and olive oil.

Greek salad

Ingredients:

• Greek yogurt
• Prepared pesto
• Chopped cherry tomatoes
• Diced cucumber
• Black olives
• Fresh basil

Method:

1. Top Greek yogurt with pesto, tomatoes, cucumber, olives and basil.

Middle Eastern chickpea salad

Ingredients:

• Greek yoghurt
• Lemon zest and juice
• Chickpeas
• Tahini
• Red onion
• Mint
• Chili flakes

Method:

1. Top Greek yogurt with lemon zest and juice, tahini, chickpeas, red onion, mint and chili flakes.

Asian inspired salad

Ingredients:

• Greek yoghurt
• Sesame oil
• Soy sauce
• Red onion
• Carrots
• Coriander
• Red peppers
• Toasted sesame seeds

Method:

1. Top Greek yogurt with sesame oil, soy sauce, red onion, carrots, coriander, red pepper and toasted sesame seeds.