Crunchy baby Lebanese cucumbers, also known as Qukes, are snack sized delights that are also great in homemade tzatziki.
As the warmer weather comes to an end there are just a few more weeks of the peak growing season left, and when incorporated with the smooth avocado and Greek yoghurt, the baby Lebanese cucumbers transform into a delicious dip.
- 250g baby cucumbers
- 500g Greek yoghurt
- 1 large avocado, scooped and mashed
- 1/4 cup chopped mint
- 1/2 small garlic clove, crushed
- 1 tbs chopped parsley
- 1 tbs extra virgin olive oil
- Ideally served with crackers, sliced carrot or capsicum.
This baby cucumber and avocado homemade tzatziki works best when some of the liquid from the yoghurt is drained; to do this spoon the yoghurt into a sieve lined with muslin or a thin cloth.
Place into a bowl, cover and refrigerate for one hour. Discard the liquid.
Use a teaspoon to scrape the seeds from the baby cucumbers halves before grating into a bowl.
Combine the yoghurt, grated baby cucumber, mint, parsley, garlic and avocado in a bowl.
Drizzle with olive oil and season. Best served with crusty bread or an excellent dip for chips.