Tzatziki
INGREDIENTS
1 small telegraph cucumber, lightly peeled
11⁄2 cups plain, unsweetened Greek yoghurt
Juice of a large lemon
1 clove garlic, crushed
METHOD
Cut the cucumber in half lengthways and using a teaspoon, remove the seeds. Grate the cucumber and place in a colander. Sprinkle with salt and leave for 1⁄2 hour. Squeeze to remove excess liquid. Combine the cucumber with the other ingredients and season to taste.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.