Adam Liaw’s dill and mint tzatziki

Name: Adam Liaw’s dill and mint tzatziki
Cook time: 30 min
Yield: 4
Cuisine: Greek,Mediterranean
Ingredients: 400g thick yoghurt; 1 continental cucumber; ½ tsp flake salt, plus extra for the garlic; 2 garlic cloves, peeled and roughly chopped; juice and grated zest of ½ lemon; 2 tbsp finely shredded dill; 1 tbsp finely shredded mint; extra virgin olive oil, to serve; freshly grated black pepper, to serve

Adam Liaw

July 16, 2024

easyTime:< 30 minsServes:4

Dill and mint are a great herb combination often found in spanakopita, and they work fantastically together in this fresh tzatziki.

Ingredients

400g thick yoghurt
1 continental cucumber
½ tsp flake salt, plus extra for the garlic
2 garlic cloves, peeled and roughly chopped
juice and grated zest of ½ lemon
2 tbsp finely shredded dill
1 tbsp finely shredded mint
extra virgin olive oil, to serve
freshly grated black pepper, to serve

Method

Step 1
Place the yoghurt in a fine sieve or piece of muslin and strain for 30 minutes until slightly thickened.
Step 2
Peel the cucumber at intervals, leaving about half of the skin still on. Halve lengthwise, scoop out the seeds, then grate with a box grater and toss with salt. Place in a sieve and allow to drain for 10 minutes, then press firmly to squeeze out any excess liquid.
Step 3
Place the garlic on a chopping board, scatter with a little more salt and crush to a paste with the flat of a knife.
Step 4
Combine the cucumber, garlic, yoghurt, lemon juice, lemon zest, dill and mint in a bowl and mix to combine. Taste and adjust seasoning. Transfer to a serving bowl, drizzle with olive oil and grind a little black pepper on top.

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