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Homemade tzatziki perfect end to warm weather

homemade tzatziki
This baby cucumber and avocado homemade tzatziki works best when some of the liquid from the yoghurt is drained.

Crunchy baby Lebanese cucumbers, also known as Qukes, are snack sized delights that are also great in homemade tzatziki.

Whether it’s entertaining guest, a quick and healthy snack, or an afternoon by the beach this baby cucumber and avocado homemade tzatziki recipe works a treat.

Grown in the Bundaberg Region baby Lebanese cucumbers adore the warmer weather with the peak growing season between November and March.

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.

Ingredients

  • 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.

Method

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.

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