Greek yogurt/Dairybelle double cream yogurt
fresh pressed garlic cloves
olive oil
Himilayan salt
English cucumber, seeds removed, peeled and finely grated
finely chopped fresh mint


Put the grated cucumber in a sieve and push with the back of a spoon to get rid of all the water. Leave for about an hour in a sieve. Put the cucumber between two paper towels and keep pushing and changing the paper towels until there is no water left in the cucumber. This is the secret to a good tzatziki! When you are confident there’s no water left in the cucumber put it in a bowl. Add all the ingredients (quantities at own discretion) and mix well. Serve with roast lamb or as a dip on its own with banting seed crackers. Store in an airtight glass container in the fridge.

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