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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Power Lunch

Long day at the Uni? Library? Work?
Here is something easy and filling to take with you.

Lentil Salad with Lemony Chili Dressing

Puy lentils
Rocket
Baby plum tomatoes

Dressing
Olive oil
Lemon juice
Dried chili and garlic flakes
Sugar
Salt

The basic rule of vinaigrettes is to have a oil to acid ratio of 3:1; I make mine closer to 2:1 ratio. Key thing is to keep tasting. Mix all dressing ingredients in a bottle or a container that can be closed tightly, and shake the living daylights out of it until it has emulsified.

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