Barley Dip With Rye Bread Crisps

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Great British Chefs


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800 g of natural yoghurt

500 g of Greek yoghurt

400 g of cooked pearl barley

1 tbsp of chopped chives

2 tsp of chopped dill

2 tsp of fresh mint, julienned

20 g of fresh parsley, julienned

1 tsp of lemon zest

0.5 tsp of sugar


1 loaf of rye bread

olive oil

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