Here's the once-over of how we'll make these delicious flavor bombs. Cut a cucumber daintily (long-ways) and pat dry with paper towels. While your cuts dry a bit, make a "deconstructed tzatziki" of sorts (for example tzatziki less the cucumber).
We'll spread our tzatziki onto the cucumber, top with chime pepper, onion, and feta, at that point move up. Secure with a toothpick and topping with crisp dill. It's that simple, folks! I adore these as a fun minimal side dish at supper or as a hors d'oeuvre when we have individuals over (and with summer practically around the bend, I'm supposing we'll be making a mess of this in the coming months!)
Love sushi yet not a fanatic of to what extent it takes (also the chaos?) Today we're making Mediterranean-enlivened Greek Sushi rolls that take everything great about Greek plate of mixed greens and wrap it up into a flavorful sushi rolls!
- 1 cucumber
- 1/2 cup plain Greek yogurt 120 g
- 2 tsp lemon juice 10 mL
- 1 clove garlic minced
- 1 tsp fresh dill chopped
- Salt and pepper to taste
- 1/2 bell pepper finely diced
- 1/4 cup finely diced red onion 30 g
- 1/4 cup crumbled feta cheese 30 g
INSTRUCTIONS
- Peel: Chop the ends off of the cucumber and use a mandolin or vegetable peeler to peel thin slices along, lengthwise. Set slices on a few layers of paper towels and cover with a few more. Pat to dry and let sit while you make the tzatziki.
Read more our recipe Vegan Zucchini Fritters #vegan #recipevegetarian
0 Comments