Zucchini Tzatziki
Serves 4
- 300g Greek yoghurt
- 4 zucchini, thickly sliced
- 2 tbs extra virgin olive oil + additional for drizzling
- 2 cloves garlic, crushed
- 1 tbs fresh mint, chopped + handful of leaves reserved
- 3 tbs fresh dill, chopped + handful of leaves reserved
- 1 tbs lemon juice
- Sea salt & freshly milled pepper
- Bread or flatbread, to serve
METHOD
Pour the yoghurt into a colander lined with a chux cloth and leave to hang overnight to drain some of the liquid. Preheat a grill pan or BBQ until hot then drizzle zucchini slices with a little olive oil & grill until well charred and just softened. Allow to cook completely then pulse in a food processor with the olive oil until finely ‘chopped’. Tip into a bowl and fold in the drained yoghurt, garlic, herbs, lemon juice, and salt and pepper to taste. Spread out onto serving bowl, drizzle with olive oil & scatter with remaining herbs, Serve with grilled sourdough or flatbread.
