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–+ servings
Two bowls of avocado tzatziki rest on a large wooden board. Dutch carrots and gluten-free pita bread rest on the side.

Avocado tzatziki

Recipe and image courtesy of Perfection Fresh.
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Prep Time 15 minutes
Course Appetizer, Snack
Servings 3 Cups

Ingredients
 

  • 500 g Greek yoghurt
  • 250 g Qukes® halved lengthways
  • ¼ cup chopped mint
  • ½ small garlic clove crushed
  • 1 large avocado mashed
  • 1 tablespoon gluten-free dukkah
  • 1 tablespoon extra-virgin olive oil
  • Micro herbs to garnish
  • 1 bunch coloured Dutch carrots trimmed, scrubbed and scrubbed
  • Gluten-free crackers to serve

Instructions
 

  • Spoon the yoghurt into a sieve lined with muslin.Place over a bowl, cover and refrigerate 1 hour.Discard the liquid.
  • Use a teaspoon to scrape the seeds from the Qukes® then coarsely grate them.
  • Combine the yoghurt, Qukes®, mint, garlic and avocado in a bowl. Season.
  • To serve, spoon avocado tzatziki into bowls, sprinkle over the dukkah. Drizzle with olive oil and scatter over the micro herbs. Serve with baby carrots and gluten-free crackers for dipping.
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