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300 g yoghurt
1 lemon
salt, pepper,sugar
lemon balm leaves
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Stir grated lemon peel and juice of one lemon in yoghurt and blend. Season with salt, pepper and pinch sugar. Finely slice lemon balm leaves and fold in the mixture.
Goes very well with iceberg lettuce and other leaf salads, cucumber salad and marinated chicken or turkey salads.