Tzatziki

NF GF

Ingredient	Quantity	Procedure

cucumber	1	Grate the cucumber. Add the salt to draw out the liquid from the cucumber. Stand for an hour, draining off excess liquid occasionally. Rinse and dry with kitchen paper.
salt	sprinkle

fresh dill, finely chopped	3 tsp	While the cucumber is being salted, prepare the dressing. Mix the dill, garlic and yoghurt in a bowl. Cover, and place in the fridge until the cucumber is ready. Mix the rinsed cucumber with the yoghurt dressing and serve immediately.
garlic, crushed	2-3 cloves
plain soya yoghurt	12 Tbsp

		Serve with warm crusty bread or vegan spanakopita. Although the tzatziki is best served immediately, it will keep in the fridge overnight. After storing, the salad may need stirring to recombine any water that has come out of the cucumber. If you don’t have time to salt the cucumber, you can still make the salad, but it will be crunchier, and less creamy, more similar to a version found in Turkey.

All recipes are vegan, vegetarian, dairy-free and egg-free
Key: GF = Gluten Free; NF = Nut Free ; SF = Soya Free; O = Option

Recipe by Helen Edwards