Here’s my Tzatziki recipe. Whenever I make this there are lots of happy faces in my house! It’s great for dipping veggies or breads, slathering into wraps, topping potatoes of any kind and anything else you can think of really…
- half a cucumber
- 2 tsp sea salt flakes (or 1 tsp fine sea salt – use half a tsp instead of a whole one where directed below)
- 500g tub greek style yoghurt
- large garlic clove
- 1/2 tsp red wine vinegar
- 1 tbsp extra virgin olive oil
- freshly ground black pepper
- handful fresh dill (or mint if you prefer), finely chopped
Peel the cucumber and run a teaspoon down the middle of it to remove the seeds. Finely chop the light green flesh and place it in a small sieve over a bowl, mixed with 1 tsp of the salt, and leave for an hour. You should see some liquid in the bowl by the time it’s finished.
Decant the yoghurt into a serving bowl. Peel the garlic and place it in a pestle and mortar along with the other teaspoon of salt, then crush to a paste. Add the oil, vinegar and black pepper to the garlic paste and whisk it together to emulsify. Now add this dressing mixture to the yoghurt and stir until thoroughly combined.
Tip the cucumber out onto some good quality kitchen paper and blot it dry, then carefully remove it from the paper and add it to the yoghurt along with the chopped dill. Stir to combine.
If you can, leave this in the fridge, covered with clingfilm, for a couple of hours before serving to let the flavours come together…it’s worth it!