Tzatziki makes a lovely accompaniment with lamb, pork or beef burgers. Its lovely drizzled over roast vegetables, or in a salad, and its great served as a dip with pita bread triangles or a fabulous topping for bruschetta.
Ingredients:
1 450g pot Velvet Cloud
½ a cucumber
2-4 crushed garlic cloves
1 tbsp olive oil
1 tsp lemon juice
1 tsp chopped mint or dill
½ tsp salt
Pepper to taste
Method
Suspend a sieve lined with cheesecloth (a paper coffee filter can be used as an alternative to a cheesecloth), over a bowl, add the yoghurt and allow it to drain for 2-3 hours. Peel cucumber, cut in half lengthways and de-seed using a teaspoon, then coarsely grate. Put grated cucumber into a sieve suspended over a bowl, sprinkle over 1/2 tsp of salt and mix through. Place a plate on top of cucumber and allow cucumber to drain for approximately 1 hour, or until water stops dripping (whichever is first). Combine all the ingredients and mix thoroughly.
