Tzatziki dip (vegan)
Perfectly creamy and flavour-packed
- ½ cucumber, peeled
- 1 cup plain soya yoghurt
- 1 clove of garlic, pressed
- 2 tbsp dill
- 2 tsp lemon juice
- salt and pepper, to taste
- A few sprigs fresh mint
Peel and slice the cucumber in half lengthways, scrape out the seeds then grate the remaining cucumber.
Place the grated cucumber in a sieve and rest it on a bowl. Give it a little stir, and leave to drain. If you're in a rush, you can get rid of the excess moisture by pushing the liquid out with the back of a spoon.
Combine the cucumber with plain soya yogurt, lemon juice and pressed garlic cloves. Finely chop the dill and mint, then fold through the cucumber mixture. Season with salt to taste.