Make this Tzatziki cob loaf with Greek salad garnish
Sightly tangy and perfectly refreshing, here's one Greek inspired Tzatziki recipe that's easy to get together for your next social gathering. Full of fresh ingredients that are easy to find at your local Westfield, you'll love this flavoured combo!
- 450g olive cob loaf (available at PAK'nSAVE)
- 3 cups grated cucumber (from about 2-3 medium cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
- 3 cups plain Greek yogurt
- 4 tablespoons extra-virgin olive oil
- 4 tablespoons chopped fresh mint and/or dill
- 2 tablespoon lemon juice
- Salt to taste
- Garlic powder to taste
- ½ punnet of cherry tomatoes
- Handful of pitted kalamata olives
- 3 stalks of basil leaves
- Lemon zest (from lemon used earlier)
- Salt and pepper
- Olive oil
- Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
- Cut 4cm off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Tear or roughly chop bread pieces.
- Grate your cucumber using either a box grater or food processor, shred the cucumber until you have about 2-3 cups full, depending how cucumber-y you would like it.
- Press out the extra moisture of the cucumbers with a paper towel and feel free to grab a knife and chop the shreds into smaller pieces to help it blend seamlessly into your yogurt.
- Next mix your yogurt and cucumber with your salt and garlic powder and get ready to thicken!
- To make super thick Tzatz, all you have to do is strain it! The best method is pretty simple and involves topping a large bowl with a mesh strainer and several layers of cheesecloth. Typically the cheesecloth comes in a giant roll so just fold it over itself a bunch of times, pop it in the sieve, and pour in your yogurt.
- Cover the top of the bowl with reusable wrap and place in your refrigerator for a few hours to firm up
- Though it will begin to thicken within 2-3 hours, we suggest leaving it overnight to make it as thick and delicious as possible!
- Once it's ready, re-season by adding the lemon juice, fresh mint or dill and stir through to give it a fresh, zingy taste.
- Dice up your tomatoes, olives and basil leaves (remove stalks) and toss through in a bowl with some olive oil, lemon zest, salt and pepper and add on top of your cob.
- Add a drizzle of olive oil and, bob’s your uncle, you’ve got yourself a Tzatziki cob loaf!