Tzatziki

tzatziki

Ingredients

  • 1 Lebanese cucumber
  • ½ cup natural Greek yoghurt
  • half a teaspoon of good quality, finely ground salt such as Himalayan crystal salt or Celtic sea salt
  • half a teaspoon minced garlic or a large garlic clove, finely chopped (if you’re a fan of garlic, add a bit more – tasting as you go to get the desired flavour)

Method

Peel the cucumber and finely chop it. Place in a sieve sitting over a bowl with enough room under the sieve to give the liquid space to drain. Sprinkle a little salt over the cucumber and allow to sit for at least 5 to 10 minutes (or a little longer if you have time). The process will leech the liquid from the cucumber and prevent the tzatziki from becoming watery.

Once complete, mix the cucumber with the Greek yoghurt and garlic and taste. If you like salt, add a little extra – same with the garlic.

The tzatziki makes a perfect accompaniment to my chicken souvlaki.

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