Name: Easy tzatziki (authentic recipe & twists)
Prep time: 10 min
Total time: 10 min
Yield: Serves 6-8 as a side
Ingredients: 400g strained greek-style yogurt (we used Fage); 1 large cucumber, halved lengthways and seeds scraped out; 3-4 garlic cloves, finely chopped; 2-3 tbsp white wine vinegar; 90ml extra-virgin olive oil, plus extra to serve; 1 tbsp finely chopped dill; 300g strained greek-style yogurt (we used Fage); 2 small uncooked beetroot, peeled and coarsely grated (you might want to wear gloves for this); 1 carrot, peeled and coarsely grated; 2 garlic cloves, finely chopped; 3 tbsp cider vinegar; 3 tbsp extra-virgin olive oil, plus extra to serve; 2 tbsp finely chopped dill; ½ tsp finely grated orange zest; Toasted sesame seeds to serve; 200g strained greek-style yogurt (we used Fage); 2 tbsp coarsely grated cucumber; 1 avocado, peeled and stoned; 3 tbsp lemon juice; 2 garlic cloves, finely chopped (optional); 1 tbsp extra-virgin olive oil, plus extra to serve; 1 tsp ground cumin; 2 tbsp finely chopped mint; 1 tsp finely grated lemon zest

Ingredients

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Method

Spoon the yogurt into a fine sieve set over a bowl or sink to remove any remaining water. Meanwhile, coarsely grate the cucumber into a colander. Sprinkle over a little salt, then set aside over a plate for 10-15 minutes.

Squeeze the grated cucumber in your hands to remove as much excess water as you can (see tip). Add both the cucumber and yogurt to a large mixing bowl and stir in the garlic and vinegar. Stirring vigorously, gradually add the olive oil. Season to taste with salt and pepper, then mix in the chopped dill. Serve drizzled with a little extra oil. Tzatziki with beetroot and carrot

Spoon the yogurt into a fine sieve set over a bowl or sink to remove any remaining water. Meanwhile, put the beetroot in a colander. Sprinkle over a little salt, then set aside for 10 minutes.

Add both the beetroot and yogurt to a large mixing bowl, then stir in the carrot, garlic and vinegar. Stirring vigorously, gradually add the olive oil. Season to taste with salt and pepper, then mix in the dill and orange zest. Serve sprinkled with the sesame seeds and drizzled with a little more oil. Tzatziki with avocado and mint

Spoon the yogurt into a fine sieve set over a bowl or sink to remove any remaining water. Put the cucumber in a colander, sprinkle over a little salt, then set aside for 10-15 minutes.

Squeeze the grated cucumber in your hands to remove as much excess water as you can. Add both the cucumber and yogurt to a large mixing bowl. Add the avocado and lemon juice to a food processor and whizz until smooth, then stir this into the yogurt with the garlic. Stirring vigorously, gradually add the olive oil. Season to taste with salt and pepper, then mix in the cumin, mint and lemon zest. Serve drizzled with a little extra oil.

Per serving (Serves 6-8 as a side )

Calories

181kcals

Fat

17g (5.1g saturated)

Protein

3.7g

Carbohydrates

3.5g (3.1g sugars)

Fibre

0.6g

The cucumber water you squeeze out is excellent added to a gin and tonic.

To make tzatziki with capers, prepare exactly as in the classic recipe but mix in 1 tbsp chopped capers with the dill in step 2, then sprinkle a few more on top to serve.