Caraway, Cucumber and Courgette Yoghurt

Caraway, Cucumber, Courgette yoghurt

 I love a side of crème fraiche or yoghurt mixed with a variety of things: I think they’re such versatile ingredients and complement so many things: for Italian flavours I mix basil and parmesan into crème fraiche, for French style meals, I mix Dijon Mustard into crème fraiche- you really can adapt it to anything. Here, this one goes particularly well with any Middle Eastern dishes.

Serves four as a side

Ingredients:

About 300ml full fat Greek yoghurt

1 tsp salt

2 tsp caraway seeds

Half a lemon, just the zest

Half a clove of garlic, microplaned- not a lot

Third of a cucumber

One courgette

Method:

Coarsely Grate the cucumber first and set aside in a separate bowl, as you need to pour off some of the excess liquid before mixing it all together. In a pestle and mortar grind the caraway and salt to a smooth paste/mix. Then in a separate bowl, grate the courgette, add the salt and caraway, yoghurt, garlic and lemon zest. Drain as much liquid as you can from the cucumber (use your hands to squeeze it out) and then add to the mix. Taste for seasoning. This is also good made in double quantities, and used in a sandwich the following day, or simply with cold meats and cheese.

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