Tzatziki

With the nice sunshine and warm evenings lot’s of light snacks and dinners are happening. Tzatziki can be used as a dip with some chopped celery, cucumbers and carrots for a light lunch or you can serve this alongside a greek salad and some pitta bread. Either way – it is refreshing on a hot day.

Ingredients:

350g greek yoghurt

1 cucumber (cut into small chunks/ dices)

2 cloves garlic (finely chopped)

juice of half a lemon

dash of olive oil

• Add the greek yoghurt to a small mixing bowl and add the juice of half the lemon and the finely chopped garlic.
• Pour in a dash of olive oil and mix well
• Add the chopped cucumber and mix again
• Place in the fridge until needed