Name: Beetroot, courgette and spinach tzatziki
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Cuisine
Ingredients: 4 beetroot roasted, grated; 2 cloves garlic cloves, crushed; 3 Tbs lemon juice; 300 ml yoghurt strained; 2-3 Tbs fresh chillies 573; 2 Tbs fresh parsley finely chopped; 2 Tbs walnuts chopped; 2-3 Tbs fresh chillies 573; 4 courgettes sliced; 2 Tbs fresh thyme; 2 cloves garlic cloves, crushed; 3 Tbs lemon juice; 300 ml yoghurt strained, suzme; 2 Tbs pine nuts toasted; 2-3 Tbs fresh chillies 573; 2 cloves garlic cloves, crushed; 400 g spinach; 3 Tbs lemon juice; 300 ml yoghurt strained, suzme; 2 Tbs sesame seeds lightly toasted

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Ingredients (20)

For the beetroot tzatziki:

4	beetroot — roasted, grated
2 cloves	garlic — cloves, crushed
3 Tbs	lemon juice
300 ml	yoghurt — strained
2-3 Tbs	fresh chillies — 573
2 Tbs	fresh parsley — finely chopped
2 Tbs	walnuts — chopped

For the courgette tzatziki:

2-3 Tbs	fresh chillies — 573
4	courgettes — sliced
2 Tbs	fresh thyme
2 cloves	garlic — cloves, crushed
3 Tbs	lemon juice
300 ml	yoghurt — strained, suzme
2 Tbs	pine nuts — toasted

For the spinach tzatziki:

2-3 Tbs	fresh chillies — 573
2 cloves	garlic — cloves, crushed
400 g	spinach
3 Tbs	lemon juice
300 ml	yoghurt — strained, suzme
2 Tbs	sesame seeds — lightly toasted

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Method:

To make the beetroot tzatziki:

Combine the grated beetroot, garlic, lemon juice and suzme, and season.
Serve drizzled with the olive oil, and sprinkled with the parsley and walnuts.

To make the courgette tzatziki:

Heat half the oil in a non-stick pan and gently sauté the courgettes and fresh thyme for 5-6 minutes, stirring all the time.
Remove from the heat and allow to cool.

Combine the cooled courgette, garlic, lemon juice and suzme, and season.
Serve drizzled with the remaining olive oil, and sprinkled with the pine nuts.

To make the spinach tzatziki:

Heat the olive oil in a large pan and sauté the garlic, then add the spinach and cook for just a couple of minutes.
Drain very wel, discarding any liquid.
Allow the spinach to cool and squeeze with your hands until as dry as possible.

Combine the cooled spinach, lemon juice and suzme, and season.
Serve sprinkled with the sesame seeds.

by Silvena Rowe