By Diana
For those of you who love a healthy
option but yet enjoyable and a little bit original then this tasty dish is
definitely a recipe you have to try out. It could be said that this is an extension
of that famous Greek cucumber salad called Tzatziki. In our version we are adding potatoes and
green apples for an experience of more varied textures and flavours. Also I
believe classic Tzatziki is commonly use as a dip for immersing lovely
pieces of pita bread… we are promoting here a more solid variable that can be
enjoyed as a dish in itself. As with the Tapioca from last week, this is
perfect as a refreshing entrance or as a side dish too. We hope you like it!
1 potato
½ cucumber or just a small one will do
1 green apple
100ml Greek style yogurt, natural with no sugar or
sweeteners
2 tbsp olive oil
1 tsp fresh parsley finely chopped
1 tsp fresh basil finely chopped
2 tsp fresh mint finely chopped
1 lime or lemon
1 lime or lemon
¼ tsp Salt in flakes
Freshly ground black pepper
Preparation
method
First you have to peel the potato
and cut it into small cubes of about 1cm. Place the cubes on a bowl and cover
with water to avoid the potato turning into a brownish colour. Now peel the
green apple and cut it also into small cubes about the same size, discarding of
course the centre of the apple where the seeds are. I was taught that while
apples wait to be used they need to be covered with water and the juice of a
lime, just to keep them fresh (a little similar to the potatoes), so I recommend
you to do this.
With a potato peeler peel the
cucumber, cut it in half and using a teaspoon, discard the seeds. Now cut it
also in small cubes about the same size than the potato and the apple. You
don’t need to place this one in any bowl with any liquid.
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Place the potatoes and the apples in
a strainer, discarding the water. The rest is pretty obvious… place the cubes in a
large bowl and include the cucumber. Add the parsley, basil, mint, yogurt,
olive oil, salt and pepper. Mix everything delicately using a spoon (I always
use a wood spoon, kind of a superstitious habit inherited from my mum). Serve
small portions, preferably in glasses and pour a little bit of olive oil on the
top to make it even more appetizing and a pinch of finely cut herbs or just an
extra bit of ground pepper. Now ready to eat!
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| © Diana Chaccour |
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| © Diana Chaccour |
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