Tzatziki has always been a constant in my world. Sometimes I throw one together to go with a quick weeknight meal. Other times, I take my time to strain the yoghurt for a richer, creamier version of this beloved Greek dip. And other times, I like to change things around, like I have today. Tzatziki is wonderful on its own, but with the addition of avocado it really goes up a notch. Cooling. Creamy. Sensual. This would work well with some pita bread and pork souvlaki.
- 280 g (1 cup) Greek-style yoghurt
- 1 ripe avocado, flesh coarsely mashed with a fork
- 3 Lebanese cucumbers, grated, squeeze to remove excess liquid
- 3 garlic cloves, crushed
- ¼ cup chopped coriander leaves
- 1 tbsp chopped mint leaves
- juice of ½ lime
- pinch of sea salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 4 hours
Place all the ingredients in a bowl and stir to combine. Season with extra salt, if desired. For best results, refrigerate for 3-4 hours to cool and for flavours to infuse. Otherwise, serve immediately.
• You could use a lower fat yoghurt, but it’s preferable you don’t.
Recipe from Souvlaki For The Soul by Peter Georgakopoulos, with photography by Peter Georgakopoulos.