makes
4
prep
10 minutes
difficulty
Easy
makes
4
serves
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 1 large cucumber, peeled (see note)
- 1 tsp salt
- 1 kg Greek-style natural yoghurt
- ½ tsp white pepper
- 1 tsp lemon
- 1 tsp crushed garlic
- 1 tsp olive oil
- 1 tsp white vinegar
- slices of red capsicum, sprigs of parsley, slices of freshly baked homemade bread, to serve
Makes 4 cups
Instructions
Dice cucumber, place it in a food processor and add salt. Blend for approximately 20 seconds.
Pour blended cucumber through a strainer to separate the liquid from the pulp.
Discard the liquid and place the pulp in a mixing bowl. Add remaining ingredients and mix with a wooden spoon.
Pour well mixed ingredients onto a decorative serving dish. Dress the dip with slices of red capsicum and sprigs of parsley. Serve with slices of freshly baked homemade bread.
Note:
The cucumber peel can be given to your chooks or added to the compost bin. The liquid from the cucumber can be used in a soup dish or watered down and returned to the garden bed.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
