Tzatziki Salad

Tzatziki Salad

 
Cucumber and courgette over coals

A particular favourite this time of year is cucumber, deserving more attention than adding to a salad or putting in a sandwich. Cooking them is often overlooked, but heat brings a surprising and refreshing texture, and summer BBQ’s are perfect.

Cucumbers tough skin and immense water content brings a unique quality. The ability to be both charred and raw at the same time.

A take on Tzatziki. Cucumbers and courgetts blistered on searingly hot coals. A whole garlic bulb cut in half and briefly cooked in the grill. A few choice herbs, splash of oil, dribble of vinegar and bound with yoghurt. A perfect side dish for summer dining.


Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients:
2 courgettes
2 cucumbers
1 head of garlic
Rapeseed oil
Yoghurt
Apple cider vinegar
Fresh marjoram
Honey
Sea salt
Fresh ground black pepper

Use the coals of a freshly lit BBQ once they have combusted and turned white.


1.                Lightly coat the whole cucumbers and courgettes with oil, then lay directly on the hot coals and leave them until the skin blisters and chars. Once the skin flakes and is black, turn and repeat until the whole vegetable is black. Then leave to cool slightly.

2.               Cut the whole bulb of garlic in half through the ‘equator’, lightly brush with oil and grill on the BBQ until golden brown. Do not put directly over the coals, but cook over indirect heat (to one side of the coals) to avoid burning. If the papers burn this is no problem.

3.               Top, tail and slice the cucumbers and courgettes, then mix in a bowl with a dash of vinegar, then season with salt and pepper. 

4.               Squeeze out the garlic and mix with the vegetables.

5.               Chop as much marjoram as you like and mix with the salad. 

6.               Use enough yoghurt to bind everything together and season with a little honey to taste.



Serve with BBQ lamb and a fresh tomato basil salad.


Chef Notes:
1.                This recipe is easily cooked under a hot grill rather than the BBQ, but charcoal give a delicious flavour and intensity.