Chunky fennel and radish tzatziki
120g fennel bulb with fronds
250g strained goat’s milk yoghurt
2 garlic cloves, crushed
2 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 small handful dill, chopped
1 small handful mint leaves, chopped
sea salt flakes
freshly ground black pepper
warm pitta bread, to serve
Chop fennel fronds and set aside. Grate fennel bulb and radishes on the largest holes of a box grater. Place grated fennel and radishes in a clean tea towel and squeeze out excess liquid.
Combine yoghurt, garlic, oil and juice in a bowl and mix well. Add grated fennel and radishes. chopped dill, mint and fennel fronds. Stir, then taste and season. Cover with plastic wrap and chill for a couple of hours for the flavours to develop.
Serve tzatziki with warm pitta bread for scooping.
Image and recipe from Easy Mediterranean by Sue Quinn (Murdoch Books) RRP $39.99.