250 Grams of plain yogurt... greek if you can get it
3 small cucumbers finely grated
2-3 finely minced garlic cloves
A good handful of dill finely chopped
Another good handful of fresh mint roughly chopped
A “splash” of extra virgin olive oil
juice of half a lemon
salt and pepper to taste
Peel and deseed the cucumbers. Finely grate them using your normal kitchen grater. Once this has been done squeeze the excess water out of them. We don’t want them too wet. Place the grated cucumber into the yogurt along with everything else. Once everything is combined I recommend you place the tzatziki into the fridge and let it rest a little while. We want the flavours of the garlic to permeate. It’s a good idea to make this the night before. That way all the flavours get to develop really well. My recent batch stayed with me for 4 days. It’s so addictive and the flavour just gets better and better.
Recipe courtesy Ashleigh Johnson via souvlakiforthesoul.com
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