ESSENTIAL RECIPES- VEGGIES & SIDES
SAVOURY YOGHURT BOWL WITH JAMMY EGG & ROSE HARISSA OIL
By Isla Warton @ islacookscapetown _
Silky, savoury yoghurt topped with greens, a perfectly cooked jammy egg, and warm rose harissa oil. Finished with fresh herbs and a delicate scattering of rose petals, this is a restrained, comforting dish that balances richness, spice and freshness.
Serves: 2
INGREDIENTS
For the yoghurt base:
• 300g Parmalat Double Cream Plain Yoghurt
• pinch fine sea salt
• small squeeze of lemon juice
For the jammy eggs:
• 2 eggs
• 1 cup kale, shredded
• olive oil
• pinch sea salt
For the rose harissa oil:
• ½ cup olive oil
• 2 tablespoons rose harissa
To finish:
• fresh dill
• dried rose petals
METHOD
1. Start by making your rose harissa oil.
2. Gently warm the olive oil and rose harissa together over low heat, just until aromatic.
3. Remove from the heat and set aside.
4. Bring a saucepan of water to the boil.
5. Carefully lower in the eggs and cook for 6 ½ minutes. 6. Set aside to cool slightly. 7. Heat a little olive oil in a pan over medium heat.
8. Add the greens with a pinch of salt and wilt briefly until just tender.
9. Remove from heat and allow to cool slightly.
10. In a bowl, stir the yoghurt with the salt and lemon juice.
11. Taste and adjust the seasoning, then spoon into serving and swirl gently with the back of a spoon.
Recommended Product
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84 | Autumn 2026 • essentialflavours. co. za