Greek tzatziki
Enjoy this creamy, zesty dish with potato cakes or slathered on fresh, crusty bread
SERVES
6
PEOPLE
PREP TIME
40
MINUTES
Ingredients
½ medium cucumber, peeled and roughly grated
150g Greek yoghurt
2 garlic cloves, crushed
1 tbsp good quality olive oil
1 tsp lemon juice and the zest of 1 lemon
small handful of mint leaves, finely chopped
Method
Place grated cucumber into a sieve and place the sieve over a bowl.
Sprinkle it with about half a teaspoon of salt and set aside to allow the liquid drain from the cucumber. It will take about half an hour for it all to extract.
In the meantime mix together the yoghurt, garlic, oil and lemon juice and zest. Stir in the mint and season to taste.
Set aside and allow the flavours to mingle.
Stir in the cucumber once all of the liquid is extracted and sit aside again for another half an hour for the flavours to combine and serve with crunchy bread or as a dip for the courgette fritters mentioned above.
