Enjoy tzatziki both as a dip or a sauce to go alongside barbecued meats. A small shop-bought tub is never enough, and it’s so easy to make your own
Prep:15 mins
Serves 6 – 8
1 large cucumber, peeled, halved and deseeded500g Greek yogurt1 small garlic clove, crushed or finely chopped3 tbsp white wine vinegar2 tbsp olive oilsmall handful of mint leaves or dill sprigs, finely chopped
STEP 1Coarsely grate the cucumber along the length to create long strands, tip into a sieve set over the sink or a bowl, mix in a large pinch of salt and set aside for 10 mins. Tip the yogurt, garlic, vinegar and olive oil into a bowl and season with black pepper.STEP 2Squeeze as much liquid out of the cucumber as you can using your hands, then stir through the yogurt mixture along with the mint, taste for seasoning and serve. Can be made a day ahead and chilled – just give it a good stir before serving.
