Seaweed Raita / Tzatziki
Cool, creamy and packed with fresh flavour, this seaweed raita/tzatziki works beautifully as part of a mezze spread, spooned alongside curries and grilled vegetables, or served with flatbreads and salads.
Our dried Ocean Greens and/or Sea Salad add a subtle savoury depth and natural umami flavour that pairs perfectly with yoghurt, cucumber and herbs.
Serves
4–6 as a side or accompaniment
Ingredients
- ½ cucumber
- 1 garlic clove, crushed
- 300g full-fat natural yoghurt
- 1 tbsp Cornish Seaweed Sea Salad flakes
- 1 tbsp Cornish Seaweed Ocean Greens dried (optional/instead of Sea Salad)
- A squeeze of fresh lime or lemon juice
- A pinch of Cornish Seaweed salt
- A pinch of pepper dulse flakes or freshly ground black pepper
- A small handful of fresh mint or coriander, finely chopped
Method
- Grate the cucumber into a sieve or colander and gently press out the excess liquid using the back of a spoon. Pat dry with kitchen paper if needed.
- Add the cucumber to a bowl along with the crushed garlic, yoghurt, sea greens flakes, lemon or lime juice, seaweed salt, pepper dulse and fresh herbs.
- Stir everything together until well combined.
- Serve immediately, or chill in the fridge for up to 24 hours before serving.
Serving Ideas
This seaweed raita/tzatziki works particularly well with:
- Mezze platters and flatbreads
- Grilled vegetables
- Falafel or fritters
- Spiced roasted potatoes
- Indian-inspired dishes and curries
- BBQs and summer salads
Notes
The sea greens bring a gentle ocean freshness and extra savoury flavour without overpowering the dish.
If you enjoyed this recipe, take a look at our cookbook The Seaweed Cookbook.
