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dill tzatziki + homemade melba toast = healthy summer snack

dill tzatziki + homemade melba toast = healthy summer snack

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{summer snack}
It’s nearly summer + snack time. All too often we so easily grab the packet of crisps on our way out of the supermarket. I am guilty as charged. I still cannot walk past a packet of salt and vinegar chips or a packet of nik naks for that matter :-).

{healthy summer snack}
Snacks in most instances also tend to rest on the unhealthy side of the food chain and are definitely not good for the summer figure… but not this refreshingly delicious dill tzatzkiki + homemade melba toast. You can make a large quantity of melba toasts in one go and then keep these in an airtight container till needed. The tzatziki will also last for about a week in your fridge – and the longer you keep it the stronger the flavour gets and the yummmier it gets.

For an even healthier option use fat free yogurt. Stock-up on these two items this summer and you will never be without the tastiest and healthiest snack for your summer soiree.

Watch me make this live by clicking here.

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dill tzatziki + homemade melba toast = healthy summer snack
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • For tzatziki
  • 300g grated cucumber (this is a big cucumber, deseeded and grated)
  • ¼ tsp salt
  • 2 garlic cloves, finely grated
  • 1 ½ cup Greek yogurt, double cream
  • 2 Tbsp fresh dill, finely chopped or 2 tbsp fresh mint or 1 tsp dry mint
  • ½ Tbsp olive oil
  • 1 Tbsp lemon juice
  • For melba
  • 12 slices of white bread
Instructions
  1. For tzatziki - Grate the deseeded cucumber, mix the salt through and let it stand in a colander for about an hour. If you want to you can peel your cucumber but I prefer the skin on.
  2. Mix all the ingredients together and put in the fridge till needed.
  3. When ready to serve, taste for seasoning, drizzle with some olive oil and fresh chopped dill.
  4. Homemade Melba toast - Preheat oven to 120 ˚C.
  5. Cut-off the crust from each of the bread slices.
  6. Roll the bread slices lightly with a rolling pin until flat, and then cut the rolled bread slices in half.
  7. Place the bread slice on an oven rack and bake for 15 minutes.
  8. Increase the oven heat to 180 ˚C and bake for a further 10 minutes until the bread has toasted to a golden brown.
  9. Place the oven toasted bread into an air-tight container.

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