Add dried mint to fresh breadcrumbs or panko before crumbing flattened lamb cutlets or chicken breast pieces.
Add to ground meats to make Greek Keftedes (meatballs), or kofta.
Make homemade mint sauce by combining dried mint with sugar dissolved in simmered cider or malt vinegar. Stored sealed it will last for months.
Add mint to dressings/vinaigrettes for use with salad leaves, vegetable salads or sliced tomatoes.
Dried mint goes well with peas, beans, potatoes, zucchini, lamb, shellfish, tomatoes and cucumber.
Add mint and cumin to yoghurt, mix and garnish with sumac and virgin oil - serve with grissini and vegetable crudites or as a side to grilled meats.
Mix 1 tbsp mint into 500g shelled edamame or baby peas with 1 tbsp olive oil. Either use whole or blend to make mushy peas. Use as a side with grilled meats or fish.
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