I recently had a request for sauces and dressings that don’t contain tahini (fair enough, I love tahini and probably use it too much). Anyway, Tzatziki is a traditional Greek recipe, and it goes so well in so many different meals. I love serving it with cooked meat as it’s light, tangy and refreshing so it offers a really nice contrast. My favourite part of this recipe, which you won’t always find in traditional tzatziki is to add lemon zest along the with lemon juice, it’s so good!
Tzatziki is a traditional Greek recipe, and it goes so well in so many different meals.
- 1 cup full-fat Greek yoghurt
- 2 cucumbers
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, crushed
- ¼ cup fresh dill
- ¼ cup fresh mint, finely chopped
- ½ lemon, zested and juiced
- Salt and pepper
- Grate the cucumber using the large holes of a grater. Place in a colander and use your hands to squeeze out the excess moisture (quite a lot of liquid will come out)
- Place in a bowl with remaining ingredients and mix together. Serve with an extra drizzle or olive oil and a sprinkle of salt and pepper.
- Vegan version: Swap the greek yoghurt for coconut yoghurt.