YOGHURT SAUCE
200 gr of yoghurt
2 sprigs of dill
1 lemon – lemon juice
1 teaspoon of pickled capers
1 centriole (blended)
4 tablespoons of evo oil
WALNUT SAUCE
200 gr of yogurt
150 gr of chopped walnuts
4 spoons of evo oil
1 sprig of parsley
OLIVES SAUCE
250 g of pitted and chopped Taggiasce olives
1 teaspoon of dried oregano finely chopped
4 tablespoons of evo oil
1 tablespoon of apple vinegar
SEMAPE SAUCE
7 tablespoons sweet mustard
2 lemons (juice)
1 bunch of parsley