Dill and mint are a great herb combination often found inspanakopita,and they work fantastically together in this fresh tzatziki.
400g thick yoghurt
1 continental cucumber
½ tsp flake salt,plus extra for the garlic
2 garlic cloves,peeled and roughly chopped
juice and grated zest of ½ lemon
2 tbsp finely shredded dill
1 tbsp finely shredded mint
extra virgin olive oil,to serve
freshly grated black pepper,to serve
Place the yoghurt in a fine sieve or piece of muslin and strain for 30 minutes until slightly thickened.
Peel the cucumber at intervals,leaving about half of the skin still on. Halve lengthwise,scoop out the seeds,then grate with a box grater and toss with salt. Place in a sieve and allow to drain for 10 minutes,then press firmly to squeeze out any excess liquid.
Place the garlic on a chopping board,scatter with a little more salt and crush to a paste with the flat of a knife.
Combine the cucumber,garlic,yoghurt,lemon juice,lemon zest,dill and mint in a bowl and mix to combine. Taste and adjust seasoning. Transfer to a serving bowl,drizzle with olive oil and grind a little black pepper on top.
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I think the fat makes for a tastier cutlet,and I prefer them un-frenched for this recipe.
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It is now a three-level,three-bedroom contemporary home with distant views of the harbour.
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