The dusty smell of sienna-coloured earth combined with the heady fragrance of night-blooming jasmine, set to the backdrop of whitewashed houses, and the bustling flow of tourists. This is what’s on my mind every time I eat tzatziki…which in summer is a lot.
Serve alongside grilled meat, pitta or my easy Two Ingredient Flatbread. If it’s summertime right now then this is delicious served alongside some Stuffed Courgette Flowers for a sunny treat.
Tzatziki
Course: Dips, SideCuisine: MediterraneanDifficulty: EasyServings
4
servingsPrep time
10
minutesAllow time for the flavours to develop properly by leaving the tzatziki to sit after making it.
Ingredients
3 Persian cucumbers, roughly grated
sea salt
1 cup full-fat greek yoghurt
olive oil
lemon juice
1 garlic clove, finely grated
1/4 cup chopped fresh mint
1 tsp dried mint
1/2 tsp dried oregano
Directions
- Combine the cucumber with a few generous pinches of salt in a colander. Leave for 5-10 minutes then squeeze the excess water out with your hands. The more moisture you extract, the thicker and creamier the tzatziki will be.
- Mix the drained cucumber, yoghurt, a good glug of olive oil, squeeze of lemon juice, garlic, fresh and dried herbs till combined. Taste for seasoning and add salt.
- Leave to sit for at least 20 minutes to allow the flavours to develop.
