Читать книгу The Barbecue - - Страница 23

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This is so refreshing, and works as a dip with almost anything (I’ve been known to dunk pieces of baguette in before now).

Makes: enough for 4

1 cucumber

300ml Greek yogurt

½ garlic clove, crushed

30g fresh coriander, finely chopped

1 lime, zest and juice

1 tsp olive oil

Sea salt flakes

Halve, deseed and grate the cucumber. Sprinkle with a generous pinch of sea salt and let it sit in a colander for 20 minutes or so.

After 20 minutes, give the cucumber a good squeeze and drain away its juices. Combine with the remaining ingredients in a bowl. Taste and adjust the seasoning if necessary. The flavour of the tzatziki will benefit from being made ahead of time; either serve straight away, or prep ahead and keep in the fridge until you need it.

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