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Tzatziki
Ingredients
- 650 gm plain Greek-style yoghurt
- 1 cucumber
- 1/2 cup (loosely packed) mint leaves, finely chopped
- 125 ml (1/2 cup) extra-virgin olive oil
- 1 garlic clove, finely chopped
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Directions
- Tip the yoghurt into a colander lined with a clean piece of muslin. Sit the colander in a bowl and leave in a cool place to drain for a few hours. Discard the liquid and tip the yoghurt into a clean mixing bowl.
- Peel the cucumber and cut it in half lengthways. Use a teaspoon to remove the seeds, leaving a hollow centre. With a sharp knife, cut fine slices on the diagonal, like half- moons. Place these in a colander to drain away excess liquid (15-20 minutes).
- Add the cucumber, mint, olive oil and garlic to the yogurt, season to taste. Fold in gently but throughly, then taste and adjust the seasonings to your liking.
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