Tzatziki is one of my favourite dips! Using grated fresh cucumber combined with creamy Greek yoghurt, this makes a refreshing snack or canape for dinner guests. Swap dill for mint, if you like, or use a combination of both.

Method

1. Mix everything together except for the olive oil. Season to taste with salt and pepper and serve with a swirl of olive oil. Sprinkle with extra dill and pomegranate seeds.

Ingredients

• 300g Greek yoghurt
• 1 fat garlic clove, crushed or finely chopped
• 1 small handful of fresh dill leaves, roughly chopped, about 15g
• 1 ½ tbsp lemon juice
• 1 large cucumber, roughly grated
• Sea salt and freshly ground black pepper
• 2 tbsp extra-virgin olive oil, plus extra to serve

To Serve

• 1 handful of fresh pomegranate seeds
• Fresh herbs, to top
• A selection of seasonal crudites (cucumber, witlof, carrots, cherry tomatoes)

My Cookbook