Tzatziki
A cool yoghurt dip with cucumber, garlic and dill – refreshing with grilled food, pita or vegetables.
- Prep time
- Prep time: 15 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Yoghurt400 g
- Cucumber1 piece
- Garlic2 clove
- Dill0.5 bunch
- Olive oil2 tbsp
- Salt
Preparation
- 1
Coarsely grate the cucumber, salt it and let it draw out water for 10 min. Squeeze it well.
- 2
Press the garlic and chop the dill. (5 min)
- 3
Mix the yoghurt, cucumber, garlic, dill and olive oil.
- 4
Season with salt and chill the dip for 15 min.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
In September, Cucumber is in season — fresher and usually cheaper than imported.
Why cooking in season pays offWith 2 different plant species, this recipe brings you closer to the target of 30 plants per week.
Why 30 plants a week?No meat or fish at all — the average meal in Western Europe contains around 60 g.
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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