Читать книгу The Halloumi Cookbook - Heather Thomas - Страница 12

TZATZIKI

SERVES 6

PREP 10 MINUTES

DRAIN 30 MINUTES

1 large cucumber, peeled and halved

500g (1lb 2oz/2 cups) thick strained yoghurt, preferably goat’s or sheep’s milk

2 tbsp fruity green olive oil

3–4 garlic cloves, crushed

a small bunch of mint, finely chopped

a good squeeze of lemon juice

sea salt and freshly ground black pepper

Scoop out the seeds from the cucumber and discard them. Dice the cucumber and put it in a colander with a little sea salt. Leave to drain for about 30 minutes to extract most of the juice. Squeeze and pat dry with kitchen paper (paper towels).

In a bowl, mix the cucumber into the yoghurt and olive oil. Stir in the garlic and mint. Add lemon juice, salt and pepper to taste.

VARIATIONS

• Use dill instead of mint.

• Grate the cucumber instead of dicing it.