Feta and charred spring onion tzatziki
Serves: 6 as a starter
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Feta and charred spring onion tzatziki
Tzatziki is traditionally made with cucumber, but griddled spring onions add a lovely touch of sweetness and work brilliantly with the saltiness of the feta. Char the onions on the barbecue, if you prefer
Serves: 6 as a starter
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
204Kcal
Fat
14gr
Saturates
7gr
Carbs
10gr
Sugars
3gr
Fibre
1gr
Protein
10gr
Salt
1.5gr
Esther Clark
Esther is a food writer and stylist based in London. Prior to becoming a writer, she worked as a chef on a farm in rural Tuscany before eating her way around the rest of Italy. At home she doodles little food illustrations and loves to eat crispy roast chicken, sandwiches stuffed with pickles and scoops of creamy pistachio gelato.
See more of Esther Clark’s recipes
Esther Clark
Esther is a food writer and stylist based in London. Prior to becoming a writer, she worked as a chef on a farm in rural Tuscany before eating her way around the rest of Italy. At home she doodles little food illustrations and loves to eat crispy roast chicken, sandwiches stuffed with pickles and scoops of creamy pistachio gelato.
See more of Esther Clark’s recipes
Ingredients
- 1 bunch spring onions
- 250g Greek style natural yogurt
- 200g feta*, crumbled
- 1 small garlic clove
- 1 small handful mint leaves, very finely chopped, plus a few leaves to garnish
- 1 small handful dill, very finely chopped, plus extra to garnish
To serve
- 1 tbsp extra-virgin olive oil, to drizzle
- 6 pitta breads*
- 70g kalamata olives
Step by step
Get ahead
Store the tzatziki in the fridge, covered, for up to 2 days. Drizzle with olive oil to serve..
- Heat a griddle pan over a high heat. Trim the root ends from the spring onions. Cook the whole spring onions for 10 minutes in the griddle pan, turning every so often, or until charred and softened. Leave to cool completely 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 onto a lipped plate and drizzle with the olive oil. Scatter with the extra chopped dill and mint leaves to garnish. Lightly toast the pitta and cut into fingers to serve with the tzatziki and olives.
*Use vegetarian cheese, and gluten-free pitta if required.Waste notUse up extra dill in a Scandi-style potato salad; make a mustardy dressing and add to boiled new potatoes while they’re still warm then stir in plenty of chopped dill.
