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Ingredients (4 servings)
  • 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
  • salt


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.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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