This feta and charred spring onion tzatziki recipe appeared in a 'it feta be good' feature of budget recipes using a pack of feta in this month's Sainsbury's magazine. As I post this recipe, it's not on the Sainsbury's recipe website.
I really love the full of flavour salty hit that you get from feta cheese...and we've got spring onions growing in our veg patch...so this was definitely a must make recipe!
Oh my goodness, it's absolutely delicious!! When David tasted it, he said to me 'you could eat the whole bowl of that yourself, couldn't you?'...my answer...absolutely YES!!
It's deliciously creamy and full of flavour from both the feta and charred spring onions. Add to that lovely fresh mint and dill and you have a perfect summer dip...that you might find difficult to share!!
Enjoy it as a starter with lightly toasted pitta breads and kalamata olives, or as a side with Greek lamb dishes. I made the full recipe for the 2 of us and we had it as a starter and a side!
Tips
- The spring onions can be charred on the BBQ, if you prefer.
- Use vegetarian cheese and gluten-free pitta, if required.
- This feta and charred spring onion tzatziki recipe can easily be adapted if you’re cooking for less or more people.
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How to make this Feta and Charred Spring Onion Tzatziki
Ingredients
- 1 bunch of spring onions, root ends trimmed (see Tips)
- 250g Greek style natural yogurt
- 200g feta cheese, crumbled (see Tips)
- 1 small clove garlic
- a small handful of mint leaves, very finely chopped, plus a few extra leaves, to garnish
- a small handful of dill, very finely chopped, plus extra to garnish
- salt, if needed
To serve:
- 1 tbsp extra virgin olive oil, to drizzle
- 6 pitta breads, lightly toasted on the griddle pan (see Tips)
- 70g kalamata olives
Instructions
- Heat a griddle pan over a high heat. Cook the whole spring onions for 10 minutes in the hot griddle pan, turning every so often, or until charred and softened. Leave to cool completely (about 10 minutes) then roughly chop.
- In a blender or food processor, blitz the cooled spring onion, 150g of the yogurt, the feta and garlic until you have a semi-smooth texture. Scrape into a bowl and stir through the remaining yogurt, mint, dill and a little salt if needed (taste to check, as the feta is quite salty).
- Spoon the dip into a serving bowl, drizzle with the extra virgin olive oil, and garnish with the extra chopped mint leaves and dill.
- Lightly toast the pitta breads in the toaster or on a hot griddle pan, cut into fingers and serve with the tzatziki and olives.
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Feta and Charred Spring Onion Tzatziki
Equipment
Ingredients
- 1 bunch of spring onions root ends trimmed (see Notes)
- 250 g (8.8 oz) Greek style natural yogurt
- 200 g (7.1 oz) feta cheese crumbled (see Notes)
- 1 small clove garlic
- a small handful of mint leaves very finely chopped, plus a few extra leaves, to garnish
- a small handful of dill very finely chopped, plus extra to garnish
- salt if needed
To serve:
- 1 tbsp extra virgin olive oil to drizzle
- 6 pitta breads lightly toasted on the griddle pan (see Notes)
- 70 g (2.5 oz) kalamata olives
Instructions
- Heat a griddle pan over a high heat. Cook the whole spring onions for 10 minutes in the hot griddle pan, turning every so often, or until charred and softened. Leave to cool completely (about 10 minutes) then roughly chop.
- In a blender or food processor, blitz the cooled spring onion, 150g of the yogurt, the feta and garlic until you have a semi-smooth texture. Scrape into a bowl and stir through the remaining yogurt, mint, dill and a little salt if needed (taste to check, as the feta is quite salty).
- Spoon the dip into a serving bowl, drizzle with the extra virgin olive oil, and garnish with the extra chopped mint leaves and dill.
- Lightly toast the pitta breads in the toaster or on a hot griddle pan, cut into fingers and serve with the tzatziki and olives.
Notes
- The spring onions can be charred on the BBQ, if you prefer.
- Use vegetarian cheese and gluten-free pitta, if required.
- This feta and charred spring onion tzatziki recipe can easily be adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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