Top Tip:
For variations check out our radish tzatziki or courgette tzatziki recipes.
Serves:
500
g
Greek yoghurt
1
cucumber(s) (sliced finely)
1
garlic clove(s) (crushed)
1
bunch(es) of fresh dill (chopped)
0.5
tsp
dried oregano
1
tsp
red wine vinegar
1
handful(s) of olives
1
tsp
olive oil
Recipe submitted by: Eugenia Russell, FoodCycle Volunteer, London
Equipment needed: Mixing bowl
Mix the yoghurt, cucumber, garlic, dill, oregano and red wine vinegar together in a bowl.
Make a dipping with the back of the spoon in the middle of the bowl and fill with the olive oil.
Garnish with olives if you’ve got them to hand.
Serve with flatbreads/pitta bread.
For variations check out our radish tzatziki or courgette tzatziki recipes.
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Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook