06In a bowl and the yogurt, other half minced garlic, baby spinach, and dried mint and sea salt to taste, stir gently.
07Transfer to the bowl you are serving it in (I use a shallow, round bowl) and sprinkle with toasted, chopped walnuts and a trail of unrefined extra virgin olive oil.
08Serve with lavash (flatbread from Iran) or "some crisped-up-in-the-oven whole wheat pita bread!" (Yes we don't do that being gluten free! I use more yogurt and serve this as a salad to mix with Middle Eastern rice dishes.).