Beetroot, courgette and spinach tzatziki
6 servings
Prep: 10 mins,
Cooking: 10 mins
Richly satisfying Middle Eastern mezze dips to indulge in on sunny weekends.
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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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