Homemade Tzatziki

A family favourite here, this quick dip is one all with love! I highly recommend though if you have the time to let your cucumbers drain overnight, basically the longer they drain the less watery your dip!

Served with veggie sticks, or some home made toasted pita chips - it is one the kids will demolish!

Ingredients

1 larger or two smaller cucumbers

2-3 cloves of garlic

2 tablespoons quality extra virgin olive oil

1 x 500g tub of natural yoghurt

Handful of fresh mint

Dash of salt

1 to 2 drops Lemon Essential Oil

Method

• Slice the cucumber in half lengthways and cut or scrape out the seeds – this is where most of the water content is. Grate the remaining cucumber.

• Place the grated cucumber in a sieve, rest it on a bowl and add some sea salt. Give it a stir, and leave to drain for a few hours, or overnight in the fridge. Stir now and again, helping it along by pushing the liquid out with a spoon.

• In the meantime, peel and finely grate or crush the garlic, then combine with the oil in a large bowl.

• When most of the liquid has drained from the grated cucumber, spread it out over a tea towel and pat dry. Combine with the garlic mixture, then stir through the yoghurt until evenly distributed.

• Finely chop the small handful of mint leaves, then fold through the yoghurt mixture along with your lemon essential oils.

• Season with salt to taste