Ingredients
- Makes 300ml (1 small bowl)
- 300 ml thick Greek yoghurt
- 2 cloves garlic
- 6 radishes and some leaves
- 2 Tbsp extra virgin olive oil
- Pinch salt
- 1 tsp red wine vinegar
RADISH TZATZIKI
Method
- Put yoghurt into a bowl, crush garlic to a smooth paste with a little salt (mortar and pestle is good for this)
- Add to the yoghurt and mix through
- Grate the radish and squeeze out excess liquid (the dryer the better)
- Add to the yoghurt mixture along with 1 Tbsp of the olive oil, red wine vinegar and salt
- Mix well, finely cut the radish leaves and add, fold through, taste and adjust if necessary
- Store in the fridge until required
- Serve in a small dish drizzled with the remainder oil with flatbreads, and crudities’
Comments
I do love these hot little balls of pink with their snowy white flesh. However apart from eating them whole or in a salad I sometimes ponder what to do with them. Try them grated and mixed through Greek yoghurt . Not only will you have a delightfully pink dip but it also has a little bite!
Thank you McArhturs Berry Farm for supporting this demonstration.
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