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.

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