Tzatziki
Refreshing tzatziki is a favourite in the summer months and makes a great accompaniment to most cooked meats and fish. It’s also delicious with crudités and crackers. We love swapping the mint for dill in this recipe.
Makes about 345g (12 oz / 1 1/2 cups).
Ingredients 7
1 lebanese cucumber, split lengthwise, deseeded, grated, (about 110 g/ 4oz/½ packed cup)
250 g Greek-style yoghurt
1⁄2 tsp garlic, crushed, optional for babies
1 tbsp lemon juice
1 tbsp mint, finely chopped
sea salt, omit for babies
ground black pepper, freshly ground, just a tiny amount for babies
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Method 3
Place the grated in a bowl lined with a clean tea towel (dish towel) or a piece of clean muslin (cheesecloth). Gather up the edges of the towel and squeeze to wring out the excess moisture from the cucumber. Set the cucumber aside.
In a large bowl, combine the , , and . Add the and season with salt and pepper to taste. Cover and chill for at least 30 minutes, or ideally overnight, before serving.
Store in a sealed container in the refrigerator for up to 5 days.
Pam Brook's tips
For younger babies purée to a silky smooth consistency. You can reduce or remove the garlic if the flavours are too strong for your baby.
For older babies serve with pita bread fingers — purée the tzatziki if the cucumber is too chunky.
For toddlers this makes a great dipping sauce to go with shredded chicken or other meats.
