Quick Tzatziki

5 mins
|
Serves 6, as a starter

Part of our Easter Feast, this quick tzatziki is the perfect companion to roast lamb and warm flatbreads. It’s far easier than you think (no precision required) because the simple combination of garlic, cucumber and herbs does all the heavy lifting. But to set yourself up for success, try to find a skinny cucumber (less seeds) and start with a good-quality Greek yoghurt (we like Jalna or Procal) and you’re already halfway there.

Ingredients

1½ cups thick Greek yoghurt
1 medium Lebanese cucumber, grated
1 clove garlic, microplaned or crushed
2 tbsp dill, finely chopped. You can also use mint or a combination of both
1 tsp white vinegar, more to taste
Salt, to taste
Extra virgin olive oil, to serve

Method

Step 1.

Using a box grater, grate the cucumber into a bowl and then transfer to a fine sieve Let it sit while you prepare the other ingredients.

Step 2.

In a bowl, add the yoghurt, garlic, chopped herbs and vinegar.

Step 3.

Using your hands, press the cucumber against the sieve to squeeze out as much liquid as possible before adding it to the yoghurt. Season with a pinch of salt and mix well to combine. Taste and adjust seasoning if needed.

Step 4.

Serve immediately, or refrigerate for 20–30 minutes to allow the flavours to meld. Before serving, give it a final stir and drizzle with olive oil.

Quick Tzatziki

Prep: 5 mins
Serves: Serves 6, as a starter

Ingredients

1½ cups thick Greek yoghurt
1 medium Lebanese cucumber, grated
1 clove garlic, microplaned or crushed
2 tbsp dill, finely chopped. You can also use mint or a combination of both
1 tsp white vinegar, more to taste
Salt, to taste
Extra virgin olive oil, to serve

Method

Step 1.

Using a box grater, grate the cucumber into a bowl and then transfer to a fine sieve Let it sit while you prepare the other ingredients.

Step 2.

In a bowl, add the yoghurt, garlic, chopped herbs and vinegar.

Step 3.

Using your hands, press the cucumber against the sieve to squeeze out as much liquid as possible before adding it to the yoghurt. Season with a pinch of salt and mix well to combine. Taste and adjust seasoning if needed.

Step 4.

Serve immediately, or refrigerate for 20–30 minutes to allow the flavours to meld. Before serving, give it a final stir and drizzle with olive oil.