Adam Liaw’s dill and mint tzatziki
Dill and mint are a great herb combination often found in spanakopita, and they work fantastically together in this fresh tzatziki.
Ingredients
400g thick yoghurt
1 continental cucumber
½ tsp flake salt, plus extra for the garlic
2 garlic cloves, peeled and roughly chopped
juice and grated zest of ½ lemon
2 tbsp finely shredded dill
1 tbsp finely shredded mint
extra virgin olive oil, to serve
freshly grated black pepper, to serve
Method
Step 1
Place the yoghurt in a fine sieve or piece of muslin and strain for 30 minutes until slightly thickened.
Step 2
Peel the cucumber at intervals, leaving about half of the skin still on. Halve lengthwise, scoop out the seeds, then grate with a box grater and toss with salt. Place in a sieve and allow to drain for 10 minutes, then press firmly to squeeze out any excess liquid.
Step 3
Place the garlic on a chopping board, scatter with a little more salt and crush to a paste with the flat of a knife.
Step 4
Combine the cucumber, garlic, yoghurt, lemon juice, lemon zest, dill and mint in a bowl and mix to combine. Taste and adjust seasoning. Transfer to a serving bowl, drizzle with olive oil and grind a little black pepper on top.
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- Quick & easy
- Yoghurt
- Cucumber
- Fresh herbs
- Gluten-free
- Egg-free
- Greek
- Mediterranean
- Dips
- Side dish
- Entree
- Summer barbecue
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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