Tzatziki
Ingredients:
1 medium cucumber
250g Greek yogurt
15g chopped dill
2 large garlic cloves, crushed
2tbsps lemon juice
Salt and pepper
Chill the tzatziki for at least an hour to let the flavours fully develop.
Method:
Peel and coarsely grate the cucumber and, because it has such a high water content, you really do need to drain off as much liquid as possible or your tzatziki will be too watery. The best way to do this is to put it in a colander with a sprinkling of salt, cover it with a plate or bowl to weight it down and leave it for an hour or so in the fridge to drain.
Put the strained cucumber in a bowl and add the garlic, yoghurt, dill and lemon juice, then mix together and season to taste.
At this point you should chill the tzatziki for at least an hour to let the flavours fully develop, but if you can resist the temptation to dip every time you open the fridge door, overnight would be ideal.
You can serve this as a dip with pitta or crudités and it also make a great accompaniment to lamb burgers or kebabs from the barbecue.
