The Tzatziki Battle

Carrot vs. Cucumber

If you are one of those who have never understood the glory of those watery, green things called cucumbers - look this way! A quick and tasty dip for veggies, naan-bread and more. Also lovely as a simple sauce with chicken.

Carrot Tzatziki

• 1 Crème fraiche (or a nice yoghurt if you prefer)
• 1 Carrot
• 2-3 cloves of garlic (or more depending on taste)
• Dash of black pepper

Pour the crème fraiche in a bowl, grate the carrot and garlic. Mix well with black pepper according to taste.

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But what about the rest of us that don't share Nina's views on cucumbers? Are we to be left out? I say, NO - and here is why:

• 500g natural yogurt
• 1 large cucumber (without seeds)
• 2-4 cloves of garlic in tiny bits
• 1.5 lemon (the juice of)
• Good amount of fresh mint (or dill)
• Salt and pepper

1. Drain the yogurt (I use a coffee filter), dice or grate the cucumber. Leave the cucumber in a colander with a pinch of salt to get rid of excess moisture.
2. Mix the everything in a bowl, add lemon, mint, salt and pepper according to taste. and let it stand in a frige for 10-20 minutes.

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