Ingredients
- 1/2 an English cucumber, seeded and grated
- 6-8 radishes, grated (plus some chopped leaves, optional)
- 2 x 170 g plain Greek yogurt (full-fat)
- 2 cloves garlic, minced
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
Instructions
- Place the grated cucumber and radish in a sieve, rest it on a bowl and lightly salt. Give it a stir, and leave to drain for 30-60 minutes. Stir now and again, helping it along by pushing the liquid out with a spoon.
- Alternatively, wrap the shredded cucumber radish mix in cheesecloth or a clean dishtowel and wring unit all of the water is out of the cucumber (the dryer the better).
- In a medium bowl, add the yogurt, cucumber, radishes, garlic, dill, lemon juice, and olive oil. Season with a little salt and pepper. Mix together until well combined. Taste and add more lemon juice or garlic depending on preference. Voila - so easy!
- Serve with warm pita bread or crudités. I like to serve the tzaziki with pita bread that is heated in a grill pan with a little olive oil. Or feel free warm the pita in the oven or even the toaster.
- Enjoy!
Nutrition
Notes
To prepare the grated cucumber, slice the cucumber in half lengthways and cut or scrape out the seeds – this is where most of the water content is. Grate the remaining cucumber using the large holes of a box grater. If I use mini cucumbers, I grate them whole without removing the seeds.