This is the recipe from the No Thumbs Chef Challenge with Billy-Brenden Ginty.
This sauce is bright and full of fresh flavors. It's one of my favorites for having with a Za'atar flat bread and loaded with veggies! All things that I can get at my local farmers market. Use this as a spread on sandwiches or wraps. As a dip for vegetables and even on grilled mushrooms, chicken or burgers. The longer it rests in the fridge the better the flavor.
Serves about 6-8 people
1 cup Greek yogurt full fat or non-fat
zest and juice from 1 lemon
2 large garlic cloves
¾ cup cucumber peeled, seeded and chopped
2 tablespoons chopped Mint
1 tablespoon extra virgin olive oil
⅓ cup chopped parsley
½ teaspoon salt add more to taste
pepper a few pinches
paprika a few pinched
1: Zest lemon
2: Juice lemon
3: Finely chopped garlic.
4: Mix lemon juice, zest and garlic in a non reactive bowl and let sit.
5: Peel, scrape out seeds and chop cucumber and measure out cucumber.
6: Chop parsley and mint.
7: Measure Greek yogurt.
8: Stir it all together. Juice, zest and garlic mix, cucumber, parsley, mint, Greek yogurt, extra virgin olive oil, salt, pepper, and paprika. Cover with plastic wrap and let rest in the fridge at least one hour or overnight.
For best flavor let this rest in the fridge overnight.
I like fresh herbs from my garden or my local farmers market. It's the best way to get the most flavor.
Remember, If you think you're all thumbs in the kitchen, I'm here to prove you never needed them!
When you truly Live, Eat and Love well every day, wonderful things can happen. Wishing You Joy, from the Fingerless Kitchen ~ Bryony Grealish Syracuse, NY