Photo by Tam West
Serve with pita wedges or with grilled or pan-fried lamb or chicken. Tzatziki will keep for up to a week in an airtight container in the fridge.
- Bring a large saucepan of water to the boil, add one cup of stemmed and finely cut silverbeet and cook until just tender (3-5 minutes).
- Drain and immediately plunge into an ice bath to stop the cooking, drain again.
- Grind the garlic and salt into a paste. Mix silverbeet and garlic with Greek yoghurt, olive oil, lemon juice and cayenne pepper.