Radish tzatziki dip with crisp flatbreads recipe
This clever twist on a classic tzatziki recipe uses radish in place of the traditional cucumber. The gentle heat and pepperiness of this dip is balanced with cooling yogurt, serve with crackers to temper the heat or enjoy as a side with grilled meats and fish.
See method- Serves 6
- 10 mins to prepare and 7 mins to cook
- 325 calories / serving
Ingredients
For the flatbreads
- 6 white pitta breads
- 1tbsp olive oil
For the tzatziki
- 400g (13oz) thick Greek yogurt
- 2 garlic cloves, crushed
- 10 mint leaves, chopped
- 20 large radishes, grated
Each serving contains
- Energy
- 1375kJ 325.0kcal
- Fat
- 7g
- Saturates
- 3g
- Salt
- 1.3g
- Sugars
- 7g
of the Reference intake
Carbohydrate 56.5gProtein 12.2gFibre 2.6g
Method
- Preheat the oven gas 6, 200˚C, 180˚C. Using scissors, cut the edge all the way around the pitta. Discard the edges and then cut the remaining pieces into large triangles. Pull them apart and arrange on 2 medium baking sheets or 1 big one. Drizzle with olive oil and salt and pepper. Bake for 7 minutes until golden and crisp. These can be stored in an airtight container for 2 days.
- Mix the yogurt,radishes,mintand garlic together with some salt and pepper. Pour into a serving bowl and serve with the crisp flatbreads.
