• Organic
  • Vegetarian
  • Vegan
  • Gluten free
  • Dairy free
  • Unpasteurised

By Tori McGaugh - 4 July 2011


Tzatziki is great as a dip with fresh vegetables or bread, but also goes amazingly with lamb burgers or lamb chops.

1 large cucumber
260ml Greek yoghurt
Rapeseed oil
5 cloves of smoked, crushed garlic
Large handful of chopped fresh mint
1 Lemon
Salt and pepper

1. Peel cucumber and remove seeds.
2. Grate into a sieve and add some salt to enable some of the juice to release then pat dry with kitchen roll.
3. Mix the cucumber into the yoghurt, with a big glug of rapeseed oil.
4. Add the mint and garlic and season well with salt and pepper and a squeeze of lemon.
5. Leave in the fridge for half and hour before serving.

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