Tzatziki with goat milk ricotta cheese, roasted apricots, spinach and fig jam

• 15 minutes to prepare • 10 minutes to cook • Serves 4

10 MINUTES

Let’s make tzatziki!
This dip has always been one of my favorites — it’s that delicious herby yogurt and cucumber sauce you order at your local Greek restaurant. I assume everyone is familiar with this dip on gyros, falafel, salads and as a side with pita chips and veggies, but did you know you can make it at home?

This recipe is refreshing, flavorful and easy — perfect for summer. It is full of veggies, fruits and colours.

Here's what you will need for the 4-serving recipe

300 g apricots, peeled and cut into 4 pieces

200 g fresh spinach

200 g 100% goat’s milk greek yogurt

2 garlic cloves, minced

1 garlic clove

1 large cucumber, diced finely

2 tablespoons fresh dill, minced

1 lemon, juiced

2 tablespoons fig jam

sugar

EVO oil

salt and pepper

1. Marinate apricots in a small bowl, together with 1 tablespoon of sugar, salt and 1 tablespoon of EVO oil
2. Chop herbs and cucumber very finely
3. Add all of them to a bowl with ricotta cheese, lemon juice and minced garlic cloves, and mash together with a fork until your desired consistency for tzatziki is reached. Keep aside
4. Meanwhile, heat a grilling pan
5. Grill apricots on both sides with some sugar on top, until soft. Keep aside
6. In another pan, pour 1 tablespoon of EVO oil and add the clove of garlic. When it is golden, add the fresh spinach and let them cook for a couple of minutes, until soft
7. Arrange your plate with tzatziki of goat milk ricotta cheese on bottom, spinach and grilled apricots on top. Finally, toss with some fig jam and serve!

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.