Greek yogurt tzatziki with fennel and radishes

Ingredients

For 1 serving

• Nonfat Greek yogurt150 g
• Cucumber60 g
• Garlic1 clove
• Mint2 g
• Extra virgin olive oil1 teaspoon
• Fennel100 g
• Radishes50 g
• Saltto taste

Contains: lactose,

In season: March – May, October – November

Method

1. Wash the cucumber, grate it on the coarse side of the grater (skin on), salt it lightly and leave it in a sieve for 5 minutes.
2. Squeeze it hard in your hands or in a tea towel until no more water comes out: this keeps the tzatziki thick.
3. Crush the peeled garlic clove, finely chop the mint leaves and stir everything into the Greek yoghurt with the cucumber and the extra virgin olive oil; taste and adjust the salt.
4. Wash the fennel, trim the base and remove the toughest outer layers, then cut it into thin wedges; wash the radishes, trim them and halve them.
5. Serve the vegetables with the tzatziki well chilled.