Cherie was working late on her fine arts practicals portfolio, and while making a mug of hot chocolate for her, I thought I’d fix myself a little something too. We don’t usually have very many vegetables, snacks or leftovers in the house, buying and cooking fresh for most part. The only exceptions are meats in the freezer and perhaps a roast in the fridge from time to time. That, combined with my almost-obsession with lowering my carb intake, leaves very few snack options. And while there were three whole birds in the freezer, there was no cooked meat to munch on.
This was just a very late night / early morning (3am) snack that I put together and shared and had no intention of writing about it here. When I saw the post had garnered nearly 400 likes, I thought it might just be something that should be recorded. So, here’s probably the simplest recipe on this blog.
The result is a wonderfully aromatic bowl, both oils having their own distinct aromas, with the pepper oil being surprisingly floral. Each spoon is soothing due to the sesame oil and the salt, and there’s a bit of crunch and mustard sharpness from the greens.
- Yogurt, whipped
- Sesame oil
- Sechuan pepper oil
- Mustard micro greens
- Garlic, raw, 1 clove, chopped
- Salt to taste
- Pour yogurt into bowl
- Top with the rest of the ingredients
- Serve; mix well and eat.
- If raw garlic is too strong for you, consider garlic powder or toasting the garlic prior.
- Some may find this bland. Add a dash of Sriracha sauce if you like.
- I found the Sechuan pepper oil at Majnu ka Tila in Delhi and couldn’t find any equivalent on Amazon.