Courgette Tzatziki
This courgette tzatziki is a twist on the classic Greek dip! Rich and creamy, this works fantastically with grilled meat, salads & pittas.
Servings: 4 People
Equipment
- Box Grater
- Sieve
- Mixing Bowl
- Microplane
- Juicer
Ingredients
- 2 Courgettes
- ½ tsp Table Salt
- 175 g Greek Yoghurt
- 1 tbsp Fresh Mint (Finely Chopped)
- 1 Garlic Clove (Grated)
- 1 tbsp Olive Oil
- ½ tbsp Lemon Juice
- ¼ tsp Dried Mint
Instructions
- Grate the courgettes using a box grater then transfer into a mixing bowl. Sprinkle over the table salt then mix well, to combine.
- Transfer the salted courgettes into a sieve that's set over a bowl then leave to drain for 30 minutes. Give the courgettes a gentle squeeze after 30 minutes, to release as much liquid as possible.The liquid that comes out of the courgettes can be thrown away!
- Next, tip the courgettes into a mixing bowl & add in the Greek yoghurt, chopped mint, grated garlic, olive oil, lemon juice & dried mint. Stir to combine then season with salt & pepper, to taste.
- To serve, spoon the tzatziki into a bowl & top with a drizzle of olive oil.
Notes
1. Greek Yoghurt - I like to use full fat Greek yoghurt for the creamiest texture & flavour but natural yoghurt will work as well.
2. Dried Mint - This is available in most supermarkets but if you haven't got any, use a couple extra mint leaves.
3. Salting - Make sure to let the courgettes drain for at least 30 minutes before making your tzatziki. Any longer than this & the courgettes will need to go in the fridge.