Rye crispbreads with barley dip

servings 10
20 minutes


Rye crispbread

  • 1 loaf of rye bread
  • olive oil
  • salt

Barley dip

  • 800g of natural yoghurt
  • 500g of Greek yoghurt
  • 400g of cooked pearl barley
  • 1 tbsp of chives, chopped
  • 2 tsp dill, chopped
  • 2 tsp fresh mint, julienned
  • 20g of fresh parsley, julienned
  • 1 tsp lemon zest
  • 1/2 tsp sugar
  • salt


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