Tzatziki & Crudité Sticks

📝 Ingredients

• 400 g Greek yoghurt
• 1 cucumber (½ grated for the tzatziki, ½ cut into sticks)
• 1 garlic clove
• 5 g fresh dill (about 2 tbsp once chopped)
• 6 fresh mint leaves
• 1 tbsp olive oil
• 1 tbsp lemon juice (¼ lemon)
• 3 carrots
• 1 red pepper
• 12 radishes
• Salt, pepper

🍴 Utensils

• Coarse grater
• Colander
• Mixing bowl
• Peeler
• Cutting board and knife
• Serving bowl

📖 Steps

1. Wash the cucumber and cut it in half. Grate one half, skin on, on the coarse side of the grater, put it in the sieve with 2 pinches of salt, mix and leave to drain for 10 minutes: the salt draws out the water.
2. Meanwhile, peel the carrots and cut them into 8 cm by 1 cm sticks. Cut the other half of the cucumber and the pepper, deseeded and with the white membranes removed, into sticks of the same size. Wash the radishes and halve them.
3. Squeeze the grated cucumber firmly in your hands over the sink, a handful at a time, to get out as much water as possible. Don't skip this step: otherwise the tzatziki turns watery within a few minutes.
4. Peel the garlic clove, remove the green shoot if there is one, then crush it or grate it very finely. Finely snip the dill and mint leaves with scissors, or chop them with a sharp knife.
5. In the mixing bowl, combine the Greek yoghurt, squeezed cucumber, garlic, dill, mint and lemon juice. Season with pepper, taste and only then add salt, sparingly, as the cucumber has already absorbed some.
6. Spoon the tzatziki into the serving bowl, make a slight hollow in the centre with the back of a spoon and drizzle in the olive oil. Ideally, leave it to rest in the fridge for 30 minutes so the garlic and herbs can infuse.
7. Arrange the carrot, cucumber and pepper sticks and the radishes around the bowl, and serve well chilled. The tzatziki keeps for 2 days in the fridge in a sealed container.