Ingredients
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Method
-
Prepare the cucumber
Grate the cucumber on the coarse side of a box grater, salt it, leave it to stand for 10 minutes, then squeeze out the excess liquid thoroughly.
10 min -
Make the sauce
Mix the thick Greek yoghurt with the squeezed cucumber, crushed garlic, olive oil, lemon juice and finely chopped dill.
5 min -
Chill
Refrigerate the tzatziki for at least 30 minutes so the flavours can meld perfectly before serving.
30 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 700 kcal | 175 kcal |
| Fat | 48 g | 12 g |
| of which saturates | 14 g | 3,4 g |
| Carbohydrates | 32 g | 8,0 g |
| Protein | 39 g | 9,9 g |
| Fibre | 2,3 g | 0,6 g |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk
For sensitive digestion: greek yogurt (lactose), garlic (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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