Zesty cucumber mint yoghurt, a Middle Eastern dip that really freshens up warm dishes such as kafta meatballs, chicken kabobs, or anything of that sort. It is so simple, very easy to prepare, and kids love it! The added dairy is a perfect complement to the protein as it adds calcium which is very important for children’s growth.
Serves: 4
Dietary: suitable for vegetarians and coeliac diets
Preparation time: 10 minutes
Cooking time: none
INGREDIENTS
150 g Greek yoghurt, full fat
150 g cucumber, finely diced (approx. ¼ English cucumber)
1 tsp fresh mint, finely chopped
Zest of ½ lemon
Seasoning, optional
METHOD
- Mix all the ingredients until combined.
- Keep refrigerated until ready to serve.
- Serve alongside kafta meatballs, or as a snack on its own.
This recipe has been donated by Serena Ammache
NUTRITION INFORMATION
Per serving: 77 g
Total calories: 51 kcal
Fat: 2.9 g
Saturated Fat: 1.7 g
Carbohydrate: 2 g
Total sugar: 1.9 g
Free sugar: g
Fibre: 0.5 g
Protein: 4.1 g
Salt: 0.07 g
VARIATIONS
- Dried herbs can replace fresh mint.
- Greek yoghurt can be substituted with lactose-free yoghurt.
- Full fat Greek yoghurt can be substituted with low fat Greek yoghurt.
Nutrition Facts
- Greek yoghurt is an excellent source of protein and calcium. Both are necessary for the growth and development of children aged between 4 and 11.
- Cucumbers provide fibre, vitamin C, calcium, potassium, antioxidants, and a whole lot of other vitamins.
- Cucumbers are 96% water which is why they’re so refreshing, replenish the water content in the body, and prevent dehydration.
- Low sodium
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