Silverbeet tzatziki

Name: Silverbeet tzatziki
Ingredients: 1 cup Silverbeet, stemmed and finely cut (Main); 1 Garlic clove, crushed with ¼ tsp coarse salt; 1 cup Greek yoghurt (Main); 1 Tbsp Olive oil; 1 Tbsp Lemon juice; 1/8 tsp Cayenne pepper

Tam West

Bite

Serve with pita wedges or with grilled or pan-fried lamb or chicken. Tzatziki will keep for up to a week in an airtight container in the fridge.

Ingredients

1 cup	Silverbeet, stemmed and finely cut (Main)
1	Garlic clove, crushed with ¼ tsp coarse salt
1 cup	Greek yoghurt (Main)
1 Tbsp	Olive oil
1 Tbsp	Lemon juice
1/8 tsp	Cayenne pepper

Directions

Bring a large saucepan of water to the boil, add one cup of stemmed and finely cut silverbeet and cook until just tender (3-5 minutes).
Drain and immediately plunge into an ice bath to stop the cooking, drain again.
Grind the garlic and salt into a paste. Mix silverbeet and garlic with Greek yoghurt, olive oil, lemon juice and cayenne pepper.