This seaweed tzatziki brings together thick Greek yogurt and finely grated cucumber, enriched with the savoury depth of roasted nori. As the nori is gently toasted, it develops a more rounded, almost nutty character, adding complexity without overpowering the other ingredients. It’s quick to prepare and works well as a dip with raw vegetables, or served as part of a larger meal.
Instructions
- Preheat the oven to 160°C. Place the nori on a baking tray and roast for 5 minutes until crisp and green in colour.
- Remove from the oven and let cool, then crush or blitz into small flakes using a food processor.
- Cut the cucumber in half lengthwise and remove the seeds. Grate the cucumber and gently squeeze out any excess liquid.
- Mince the garlic clove.
- In a bowl, combine the grated cucumber, Greek yogurt, minced garlic, lemon juice and roasted nori flakes.
- Mix well and adjust seasoning with Arctic Seaweed Salt and more lemon juice if needed.
- Serve fresh with carrot sticks, celery, or your vegetables of choice.
