Mediterranean Archives

Beetroot recipes

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

8 hours

Taramasalata and tzatziki dip with spiced pita crisps

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus straining and chilling time

Cooking Time 10 minutes

Ingredients

1¼ cups Greek yoghurt
1 x 125 g tub taramasalata
4 crisp mini cucumbers, finely chopped (about 1 cup)
2-3 T chopped chives
1 clove garlic, crushed
1 T lemon juice
Freshly ground pink salt and black pepper, to taste

For the pita crisps:

4 pita breads
Olive oil, for brushing
Moroccan rub, for sprinkling

Method

Using a fine strainer over a bowl, strain the yoghurt overnight in the fridge.
When strained, mix the thick yoghurt with the remaining dip ingredients. Chill.
Preheat the oven to 160°C.
Split the pita breads into two rounds and cut in half, then into triangles.
Place on a baking sheet, brush with olive oil and sprinkle with Moroccan rub.
Bake for 15 minutes or until crisp and golden brown and serve with the taramasalata and tzatziki dip.

Cook’s notes: Try dill instead of chives or serve with chicory leaves, for dipping.

TASTE’s take:
This flavourful dip is also a great topping for baked potatoes or poached salmon trout.

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Taramasalata and tzatziki dip with spiced pita crisps

Taramasalata and tzatziki dip with spiced pita crisps

Ingredients

Method