Tzatziki Two Ways – 2 Recipes

For anyone who loves this yoghurty dip/sauce, it is an excellent way of using a glut of cucumbers…or courgettes.

Cucumber & Mint Tzatziki

Great with flat bread and bbq veggies, or with lamb kofta


  • 1 small cucumber, grated
  • 2-3 tbsp natural yoghurt
  • 1 tbsp mint leaves, chopped
  • drizzle of olive oil
  • pinch of sea salt

Courgette & Vietnamese Coriander Tzatziki

This option is particularly good as a cooling accompaniment to curries!


  • 1 small courgette, grated
  • 3 tbsp natural yoghurt
  • 5-6 vietnamese coriander leaves, finely sliced
  • drizzle of olive oil
  • pinch of sea salt

Method (for both recipes)

  1. Mix the courgette/cucumber with the yoghurt, herbs and sea salt
  2. Dress with a drizzle of olive oil
  3. Serve immediately (tzatziki can go quite watery, so best made just before you want to serve it!)