Recipe
Seaweed Tzatziki
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.
