Tzatziki recipe
Ingredients
1 cucumber
500g Greek-style yogurt, strained
4 garlic cloves, crushed
4tbsp extra-virgin olive oil
bunch mint leaves, finely chopped
1-2tbsp red wine vinegar
salt
pepper
Grate the cucumber on the coarse side of a grater. Place in a sieve, sprinkle with a little salt and leave to drain for 30 minutes. Squeeze the excess water from the cucumber then stir into the yogurt. Add the garlic to taste then whisk in the oil and mint. Add a little red wine vinegar at a time, tasting in between each addition, to achieve a rounded sharpness against the creamy yogurt. Season and refrigerate for at least 1 hour.
