Tzatziki Bowls

Tzatziki Bowls

Cooking time: Up to 25 minutes

Prep time: 10-15 minutes

Makes: 2 bowls

Ingredients: 

• 1/2 cup full fat Greek yogurt (mine is 11%)
• About a third of an English cucumber, or 1/2 cup after grating and squeezing out the juices
• 1 clove garlic
• A pinch of dried dill
• The zest and juice of half a lemon
• A generous pinch of sea salt
• A couple good cranks of freshly cracked pepper
• Good quality olive oil
• Za'atar seasoning

Toppings: 

• Cooked barley
• Paprika roasted chickpeas
• Avocado, sliced
• Cucumber, diced
• Tomatoes, diced
• Baby spinach
• Arugula

Garnishes:

• Fresh mint or oregano leaves
• Squeeze of fresh lemon juice
• Good quality olive oil
• Flaky sea salt and cracked pepper
• Pickled shallot

Method:

1. Grate cucumber and sprinkle with a small pinch of salt. Squeeze out as much liquid as you can. 
2. Put you drained cucumber in a medium sized bowl, add in about an equal amount of yogurt, which is typically about 1/2 cup for me. Make sure the yogurt is nice and thick, avoiding scooping the whey that usually pools up in yogurt. 
3. Grate your garlic, with a fine microplane or mince it up and add to the cucumber and yogurt. Add in your other ingredients, aside from the olive oil and Za'atar and give it a stir. 
4. Check the seasonings to see if it needs any adjusting. Once it's to your liking, clean the sides of your bowl up and top the tzatziki with a drizzle of olive oil and a pinch of Za'atar seasoning.

Assembly:

Find your favourite flat bowl or plate. Add in all your desired toppings in a circle going around the plate. I typically do a handful of spinach, half an avocado, roughly a 1/3 cup barley, 1/2 cup chickpeas, and some diced up cucumber. Then I spoon the tzatziki right in the middle, over lapping everything slightly. I add two to three large spoonfuls of the tzatziki (just when you think you've add enough, add one more spoonful). Then I sprinkle it with flaky sea salt, cracked pepper, olive oil, a squeeze of lemon, and pickled shallot if I have some. If it's spring, I'll add fresh mint or oregano from the garden, if not some Za'atar seasoning is also nice.

Notes:

• If you're making everything from scratch, the barley and chickpeas will need that 25 minutes of cooking time.
• The amount of tzatziki should be enough for about two bowls. 
• Add what ever toppings and garnishes you like! This is just my favourite combination.