250 grams sour cream
½ cup good thick quality mayonnaise or hummus
1 teaspoon grated orange rind
4 tablespoons orange juice
12 stuffed green olives, chopped
2-3 teaspoons harissa paste
2 tablespoons chopped fresh coriander
1. Stir all the ingredients together and season with salt. Allow to stand for about 1 hour if you can to let the flavours marry together.
Deliciously fiery. Perfect to jazz up almost any meat off the barbecue this summer.