Pink Radish Summery Tzatziki (Print Version)
# Ingredients:
→ Seasonings & Garnish
01 -
Drizzle some extra virgin olive oil on top
02 -
Finish with a bit of salt before serving and for straining
03 -
Squeeze juice from half a lemon
→ Aromatics
04 -
Chop up a big pinch of fresh dill nice and small
05 -
Grate two cloves of garlic
→ Vegetables
06 -
Scratch up two watermelon radishes
07 -
Grate one cucumber
→ Base
08 -
250 grams of plain, unsweetened Greek yogurt
# Instructions:
01 -
Spread your finished mix on a dish. Pour a little olive oil over it. Pop on some salt flakes for the final touch. Makes it look and taste even better.
02 -
After letting everything chill for about 20 minutes, dump the strained yogurt, radish, and cucumber in a bowl. Add all your garlic, dill, and that lemon juice. Stir it all up really well. Give it a try and tweak the salt if you want.
03 -
Grate your watermelon radishes and cucumber. Throw them in a different strainer. Sprinkle some salt and let them sit so the extra water gets out. You can gently press to squeeze out even more if you like.
04 -
Set your Greek yogurt in a mesh strainer over a bowl. Lightly salt the top. Let it hang out so the water seeps out while you get your veggies ready.
# Notes:
01 -
If you want this nice and thick, make sure both your veggies and yogurt lose as much water as possible first.