Tzatziki with Rainbow Crudités

• 2 medium (1 for the dip, 1 cut into sticks) cucumber
• 1/2 tsp sea salt (half for draining the cucumber)
• 1 1/2 cups plain Greek yogurt (full-fat or 2%, thick)
• 1 small clove garlic (finely grated)
• 1 tbsp olive oil (extra-virgin, plus more to finish)
• 1/2 lemon (zested, then juiced (about 1 tbsp))
• 2 tbsp, chopped fresh dill
• 1 tbsp, chopped fresh mint (optional)
• 3, in sticks carrot
• 2, in strips bell pepper (any color)
• 2 cups snap peas
• 1 bunch, halved radishes

Instructions

1. Grate one cucumber on the large holes of a box grater, toss it with 1/4 teaspoon of the salt, and leave it in a sieve over a bowl for 10 minutes.
2. While it drains, cut the second cucumber, the carrots, and the bell peppers into sticks and strips, and halve the radishes.
3. Squeeze the grated cucumber hard in a clean kitchen towel, a handful at a time, until it is almost dry.
4. Stir the yogurt, garlic, olive oil, lemon zest and juice, dill, mint, and the remaining salt together in a bowl.
5. Fold in the squeezed cucumber and taste, adding more salt or lemon if needed.
6. Chill for 15 minutes if you have time so the garlic mellows into the yogurt.
7. Swirl the tzatziki into a shallow bowl, drizzle with a little more olive oil, and serve with the vegetables and snap peas for dipping.

Tips

• Squeezing out the cucumber is the whole trick: skip it and the dip turns watery within an hour.
• Grating the garlic (instead of chopping) spreads it evenly and keeps the raw bite from hitting you in one mouthful.
• Keeps 3 days covered in the fridge. If liquid pools on top, pour it off and stir.
• Thin it with a splash of water for a salad dressing, or spoon it over roast lamb, chicken, or baked potatoes.

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