- 1 cucumber (300 g)
- 1 small bunch mint
- 2 to 3 sprigs flat-leaf parsley
- juice of half a lemon
- 1 Greek yogurt (125 g)
- 1 pinch Espelette pepper
Step 1: Tzatziki
Rinse the cucumber, halve it lengthwise, and remove the seeds with a small spoon. Then cut it into small dice (brunoise).
Season generously with salt, and leave to marinate for 15 minutes. Rinse in cold water and drain on a tea towel.
Rinse a small bunch of mint and 2 to 3 sprigs of flat-leaf parsley. Remove the leaves from the stems, and chop them.
In a large bowl, combine the diced cucumber, the yogurt, the chopped herbs, the Espelette pepper, and the lemon juice.
Season with salt to taste, and mix well.
Step 2: Plating
Chill for at least 1 hour, and serve very cold.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
All My Chefs suggests
Other recipes by Alain Ducasse