Ingredients
- 1 medium cucumber, peeled and shredded
- 1 tablespoon avocado oil
- 1 bunch rainbow chard, leaves and stalks separated and both finely chopped
- 2 cups thick yogurt (Skyr or Greek)
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- 1 teaspoon sumac
- ½ teaspoon Aleppo pepper, optional
- ¼ cup chopped fresh mint
- lemon juice, to taste
- sea salt
- fresh-ground black pepper
- dipping vegetables (radishes, sunchokes, small lettuce leaves, fennel, etc.)
Preparation
Drain the shredded cucumber in a sieve (placed over a bowl). Heat the avocado oil in a frying pan and add the chopped chard stalks. Cook over medium-high heat for about 2–3 minutes, or until softened. Add the chopped leaves and cook for another 1–2 minutes, or until soft and wilted. Season with salt. Let cool completely and transfer to the sieve with the cucumber (over the bowl to catch the liquid; you can drink this, or add it to a smoothie or chilled soup). Press to drain the liquid.
Combine yogurt, garlic, cumin, turmeric, cayenne and mint in a bowl. Add the chard and cucumber, mix well and season with lemon juice, salt and pepper. Transfer to a serving bowl.
Wash, clean and cut the dipping vegetables. Arrange on a plate around a bowl of rainbow chard tzatziki.
