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For 4 persons
Preparation time : 20 minutes
- 1 cucumber 300 g
- 1/2 bunch of mint
- 2 or 3 stigs of flat parsley
- 1/2 lemon
- Greek yogurt
- Espelette chili pepper
- 1/2 lemon
- coarse salt
- salt & pepper
1. Rinse the cucumber. Do not peel it. Cut it in half lengthwise and remove all seeds. Then cut it into small cubes/dice and place it in a salad bowl as you go. Salt generously and marinate for 15 minutes. Rinse and wring out the mint and flat-leaf parsley. Remove the leaves, chop them with a knife and set aside. Transfer the diced cucumber in a colander, rinse them under the tap and drain them on a clean cloth.
2. In a salad bowl, combine the diced cucumber, Greek yogurt, minced mint and parsley. Mix well. Add 1 pinch of Espelette pepper. Squeeze the juice from the lemon and add it. Mix well again. Then taste and adjust the seasoning.
3. Reserve this tzatziki in the refrigerator for at least 1 hour because it is served very cold. Arrange it in a small bowl.
Alain Ducasse advice : "There are several ways to enjoy this tzatziki: on small toast, as an aperitif, in verrines as a starter. But it also serves as a sauce with simply steamed fresh vegetables, a fillet of fish or on grilled meat."
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