
Ingredients:
- 1 cucumber, medium sized, peeled and grated
- 2 cups Greek yoghurt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons BAM Tzatziki Seasoning Mix
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh chopped parsley
- Salt and pepper to taste
Instructions:
1
Peel the cucumber, remove the seeds and grate it on the coarse side of the ribeye. Squeeze gently to remove excess liquid. Place it in a colander and season with salt and leave to stand for 10-15 minutes to drain off excess liquid. Then wring the cucumber well to remove any remaining moisture.
2
In a medium bowl, combine the Greek yoghurt, extra virgin olive oil, lemon juice, BAM Tzatziki Seasoning Mix and chopped garlic. Stir well to combine all ingredients evenly.
3
Add the grated and peeled cucumber and freshly chopped parsley to the yoghurt mixture. Stir again. Add salt and pepper to taste.
4
Transfer the tzatziki to a serving dish, cover with cling film and place in the fridge for at least 1 hour to allow the flavours to meld.
5
Before serving, garnish the sauce with a few fresh parsley leaves or fresh mint.
6
Serve with bread, fresh vegetables or as a side dish with meat dishes.