Ingredients Checklist
- 2 punnets mini cucumbers
- 500g coconut yoghurt
- 4 garlic cloves, finely grated
- 2 tbsp finely chopped dill
- Zest & juice from 1 lemon
- Sea salt & cracked black pepper
- Olive oil
- Lavosh crackers, to serve
PISTACHIO DUKKAH
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- ⅓ cup pistachio kernels, finely chopped
- 1 tsp sea salt
Instructions
- For dukkah, toast coriander and cumin in a dry pan over medium heat until fragrant.
- Allow to cool and coarsely crush in a mortar and pestle, stir through remaining ingredients and set aside in a small bowl.
- Coarsely grate one punnet of cucumber, place in a bowl and mix through ½ tsp of salt.
- Set aside for 10 minutes, place cucumber in a piece of cheesecloth and squeeze out excess liquid.
- Return the cucumber to the bowl and mix through yoghurt, garlic, dill, lemon zest and juice.
- Add salt and pepper to taste, place tzatziki in a serving bowl and drizzle with olive oil.
- Cut remaining mini cucumbers in half and dip into the dukkah.
- Serve tzatziki with dukkah dipped mini cucumbers, lavosh and extra dukkah.
