½ large cucumber
1 ½ cups full fat greek yoghurt
2 large garlic cloves, finely minced
2 Tbsp extra virgin olive oil
1 Tbsp white vinegar
½ tsp salt
1 Tbsp fresh dill, diced
Grate the cucmber and drain through a mesh seive or cloth. Work out as much moisture as possible.
Combine yoghurt, garlic, oil, vinegar and salt. Add cucumber & dill just before serving.
Beetroot– Roast 1 beetroot in a little olive oil and salt until soft. Dice and add to tzatziki just before serving.
Spicy Tzatziki – Finely dice 1 Jalapeno and mix through before serving