Gastronomixs

Courgette and sheep's yoghurt tzatziki

This is a variant of the classic cucumber tzatziki.

 Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Courgette and sheep's yoghurt tzatziki

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Ingredients

2

 

courgettes

½

clove

garlic

5

tbsp

sheep's yoghurt

1

tbsp

grated Pecorino

 

 

salt and pepper

Preparation method

  • Peel the courgettes with a vegetable peeler. Only use the green parts.
  • Chop the peels into very fine cubes (brunoise).
  • Grate the half clove of garlic and braise together with the courgette until done. Allow to cool.
  • Add all the ingredients together and season to taste.

Serving suggestions

  • Delicious with dishes such as lamb's meat.
  • As a dip for crudités.

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