Ingredients
200g Greek Yoghurt
Half a Cucumber
2 Cloves of garlic
Pinch of Salt
1tbsp Olive Oil
1tbsp Apple Cider Vinegar
Tbsp of chopped Mint or Dill
Splash of lemon Juice (optional)
Preparation
Step 1
Cut cucumber in half. Scoop out the centre seed part and grate the rest of the cucumber (skin on) and place in a sieve over a bowl and sprinkle salt on. Leave for 10 minutes and moisture should drain out through the sieve into the bowl. I find this is the best way to make sure the tatziki stays creamy rather than watery.
Step 2
Mix all other ingredients in a bowl.
Step 3
Have one last squeeze of the grated cucumber to remove any remaining moisture before adding last and mix in then drizzle extra olive oil on top and place an olive or mint leaves for decoration. Refrigerate until ready to use.