Tzatziki is my favourite dip in the world. This is how my grandma taught me to make it.
Vegan, nut free, gluten free | Serves 4 | DIP
- 1/2 big cucumber or 1 small
- 200g yogurt (I'm using Alpro Greek style)
- 1 tablespoon of olive oil
- 1 tablespoon of white wine vinegar
- 1 clove of garlic, crushed
- Dry and fresh mint
1.Add a sieve on a bowl and grate the cucumber over the sieve.
2.Add 1/2 teaspoon of salt and combine well. The salt will help remove all the extra water from the cucumber. Every few minutes stir the mixture and push with the back of a spoon to remove the excess water. Leave aside for at least 15 minutes.
3.In the meantime, in a bowl add the yogurt, olive oil and vinegar and combine well.
4.Once the cucumber is ready add it in the yogurt along with the garlic and mint, combine well and adjust the seasoning to your preference.
5.Store in the fridge and serve with pitta.
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