Feta and Charred Spring Onion Tzatziki
Full of flavour lamb on rosemary skewers, that's beautifully tender with some char.
Ingredients
- 1 bunch of spring onions root ends trimmed (see Notes)
- 250g Greek style natural yogurt
- 200g feta cheese crumbled (see Notes)
- 1 small clove garlic
- a small handful of mint leaves very finely chopped, plus a few extra leaves, to garnish
- a small handful of dill very finely chopped, plus extra to garnish
- salt if needed
To serve:
- 1 tbsp extra virgin olive oil to drizzle
- 6 pitta breads lightly toasted on the griddle pan (see Notes)
- 70g kalamata olives
Instructions
- Heat a griddle pan over a high heat. Cook the whole spring onions for 10 minutes in the hot griddle pan, turning every so often, or until charred and softened. Leave to cool completely (about 10 minutes) then roughly chop.
- In a blender or food processor, blitz the cooled spring onion, 150g of the yogurt, the feta and garlic until you have a semi-smooth texture. Scrape into a bowl and stir through the remaining yogurt, mint, dill and a little salt if needed (taste to check, as the feta is quite salty).
- Spoon the dip into a serving bowl, drizzle with the extra virgin olive oil, and garnish with the extra chopped mint leaves and dill.
- Lightly toast the pitta breads in the toaster or on a hot griddle pan, cut into fingers and serve with the tzatziki and olives.
Notes
- The spring onions can be charred on the BBQ, if you prefer.
- Use vegetarian cheese and gluten-free pitta, if required.
- This feta and charred spring onion tzatziki recipe can easily be adapted if you’re cooking for less or more people.