Ingredients
- 2 x 170 g container authentic Greek yogurt (full-fat)
- 1 English cucumber, seeded and grated (or two mini cucumbers) (*see note)
- 1 small carrot, grated
- 1/2 lemon, juiced
- 1/2 tablespoon extra-virgin olive oil
- 1/2 tablespoon chopped fresh dill
- 2-3 cloves garlic, minced
- sea salt, to taste
Instructions
- Place the grated cucumber in a sieve, rest it on a bowl and add a little sea salt. Give it a stir, and leave to drain for 1-2 hours. Stir now and again, helping it along by pushing the liquid out with a spoon.
- In a medium bowl, add the yogurt, cucumber, carrot, lemon juice, olive oil, dill, garlic and salt. Mix together until well combined. Taste and add more lemon juice or garlic depending on preference. Done!
- Serve with warm pita, crudités, or for meat lovers, grilled lamb. I like to serve the tzaziki with pita bread that is heated in a grill pan with a little olive oil. 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.