Wild Garlic Tzatziki

Wild Garlic with bluebells

Wild garlic is a green and leafy plant with white flowers and a pungent garlic smell (you can definitely smell it before you can see it!). At the moment, there is a so much of it in the woods around me, so I was trying to think of new ways to use this lovely free ingredient!
With all this summery weather, I am making Tzatziki all the time as it's wonderful on grilled meat or just to dip crisps in when you have friends round. So I thought I'd try the slightly more subtle tasting wild garlic as a replacement for the raw, bulb garlic you usually put in.
Heres how I did it...
 

Ingredients:
A small handful of wild garlic leaves
A third of a cucumber
Four large table spoons of Greek yogurt
A squeeze of lemon.

Chopping!

• Finely chop your wild garlic.
• Cut your cucumber in half, lengthways and scoop out the seeds. I leave the skin on because I think it adds vibrancy. Then grate the cucumber into a sieve and squeeze out the excess water.

Mixing

• Pop the cucumber, wild garlic, Greek yogurt, squeeze your lemon and mix!
• Season with lots of salt and pepper.

Goes fantastically with grilled lamb and pita on the bbq (we just brought one and are using it at every opportunity!) and a simple Greek salad to make fab kebabs!

P.S. The garlic flowers look lovely scattered on salads.