Tzatziki

Method

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1. If your yogurt is not very thick, strain it in a muslin-lined sieve over a bowl in the fridge for 2 hours.

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2. Halve the cucumber lengthways and scrape out the watery seeds with a teaspoon, then grate it coarsely.

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3. Toss the grated cucumber with the salt and leave in a sieve for 20 minutes.

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4. Squeeze the cucumber hard in a clean tea towel until barely any liquid comes out. This step is the whole recipe.

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5. Mix the squeezed cucumber into the yogurt with the garlic, olive oil, vinegar, herbs and pepper.

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6. Refrigerate for at least 1 hour so the garlic mellows and the flavours settle.

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7. Serve in a shallow bowl with a well of olive oil poured into the centre and a little extra dill.

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Chef’s Tips

• Grate the garlic on a microplane rather than chopping it, so it disperses instead of appearing in harsh bites.
• Made a day ahead, the garlic softens considerably. Made an hour ahead, it bites.
• A pinch of sugar balances an unusually sharp yogurt.

Pairing Suggestions

• Ouzo with ice and water
• Serve with warm pita, souvlaki or grilled vegetables
• Excellent alongside spanakopita

Storage & Reheating

Refrigerate 4 days. It may release a little liquid — pour it off and stir. Do not freeze.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.