Tzatziki

Servings : 6
Prep time : 10 minutes
Refrigeration : 60 minutes

Ingredients :

• 400g of thick Greek yoghurt
• 1 cucumber
• 2 cloves of garlic
• The juice from 1 lemon
• 2 tablespoons of olive oil
• 2 tablespoons of finely chopped dill
• Salt and pepper

1. Crush the garlic.
2. With the skin intact, wash then grate the cucumber.
   Spoon this into a tea towel and squeeze out as much of the juice as possible.
3. Drain the yoghurt and pour into a bowl.
   Carefully mix in the grated cucumber, the dill, the garlic, olive oil and lemon juice.
   Season with salt and pepper.
4. Place this into the fridge for 60 minutes.
   This can then be served as a dip for vegetable sticks, grissini or simply spread onto bread.

Recipe taken from the book Boat cooking - Solar Éditions