Mediterranean Garnish for Winter Squash Soup

Directions Print

1. Chiffonade mint; gently toss with the golden raisins, black raisins, and yogurt until well combined.
2. Toss pistachios in olive oil and za'atar and spread evenly onto parchment lined sheet pan. Toast in 350°F oven until nuts are light golden brown. Once completely cooled, transfer to robot coupe and grind into crumble.
3. To garnish, spoon the yogurt mixture in the middle, and sprinkle with the pistachio dust.