Servings: 7 |  Time: 1 hour 15 minutes

INGREDIENTS 

• 500 g strained Greek yogurt (preferably full-fat, sheep’s milk)
• 1 large cucumber (or 2 small ones)
• 2–3 garlic cloves (adjust to taste)
• 3–4 tbsp extra virgin olive oil
• 1–2 tbsp white vinegar
• 2 tbsp fresh dill, finely chopped
• Salt & freshly ground black pepper

COOKING INSTRUCTIONS

STEP 1 | Grate the cucumber (keep the peel if organic). Place it in a sieve with a pinch of salt, let it rest for 10 minutes, then squeeze out excess water using your hands or a clean kitchen towel.

STEP 2 | Crush the garlic cloves with a little salt in a mortar until smooth (this gives the tzatziki a velvety consistency).

STEP 3 | In a large bowl, add the yogurt. Mix in the cucumber, garlic, olive oil, vinegar, dill, salt, and pepper. Stir gently until well combined.

STEP 4 | Refrigerate for at least 1 hour to allow flavors to meld. Serve drizzled with extra olive oil and a sprinkle of black pepper.

NUTRITIONAL BREAKDOWN (100 g)

Calories: 120 kcal

Protein: 6 g

Carbohydrates: 3 g

Sugars: 2 g

Fat: 10 g