Ingredients

• 2 tsp garam masala
• 2 tbsp full fat natural Greek yoghurt
• 2 tbsp good mayonnaise
• 4 tsp Dijon mustard, smooth
• 1 lemon, boiled for 20 mins, halved, deseeded, fine dice. Only use half for this recipe, over the remainder in salt and store in a clean jam jar – instant preserved lemon
• 60ml extra virgin olive oil
• 3 good handfuls of parsley, finely sliced
• ½ fat red chilli, fine dice
• 1 tsp sea salt to taste