Rye crispbreads with barley dip

PT20M

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Ingredients

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Rye crispbread

  • 1 loaf of rye bread
  • olive oil
  • salt

Barley dip

1
Preheat the oven to 160°C/gas mark 3
2
In a mixing bowl, place the natural and Greek yoghurt, barley, herbs, lemon zest, sugar and salt to taste and mix well
3
Slice the loaf into 1-2mm slices and place on a baking tray lined with parchment paper
4
Season the bread slices with a drizzle of olive oil and salt and bake in the oven for 5-6 minutes until crisp
5
Place the crisps in a large bowl with the barley dip in a smaller bowl to the side
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