TZATZIKI DIP
1 cucumber, peeled and seeded
1 teaspoon of sea salt (15ml
4 tablespoons of finely chopped fresh mint leaves (60ml)
2 cloves of garlic, minced
1 teaspoon of sugar (5ml)
1 cup of plain yogurt (250ml)
2 tablespoons of finely chopped chives (30ml)
Peel the cucumber completely and cut into quarters. Using
a spoon scoop out the seeds. Dice the cucumber into 1 inch cubes. Place
the cucumbers in a strainer and sprinkle them generously with sea salt. Place a
bowl underneath the strainer to catch the draining liquid. Leave to drain for
15- 25 minutes.
Meanwhile, combine the mint, garlic, sugar and yogurt together in a medium
sized bowl. Set aside in the refrigerator until ready to use.
Drain the cucumber and rinse well. Pat the cucumber dry with paper towel. Chop
and add to the yogurt mixture. Add the chives and mix gently. Leave in the
fridge to let the flavours combine until ready to serve. This will keep in the
fridge for up to 2 days.
Serve cold.
Yield: 1 cup
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