I ate a lot of tzatziki on a recent trip to Greece and it got me thinking…can I make this traditional dip into a bigger more-substantial meal? Well here it is…and it’s ready to eat in less than 10 minutes…chill in the fridge for a refreshing meal on hot summer days ☀️
Prep | less than 10 minutes
Serves | 4
Easy | Vegetarian | Whole foods | Refined sugar-free
INGREDIENTS
⁃ 250g Greek yoghurt (or vegan equivalent)
⁃ Juice and zest of 1 lemon
⁃ 400g tin of cannellini beans, drained
⁃ 7g fresh chives, finely chopped
⁃ 1/3 large cucumber, diced
⁃ 3 spring onions, thinly sliced
⁃ 7g/small bunch of coriander leaves, rough chopped (reserve a small amount for garnish)
⁃ Olive oil to swirl
METHOD
Whisk the yoghurt to thin then whisk in the lemon juice. Stir in everything else and garnish with the reserved coriander and a swirl of olive oil. Serve with big hunks of sourdough or for a more substantial meal combine with 300g spaghetti and 100g spinach leaves.
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