So I hadn’t made tzatziki in probably, ohhhh, 35 years? But it got suddenly hot in Sevilla (42º) and it seemed like a nice fresh snack to have on hand. I used to always make this with plain greek yoghurt but since discovering the joy that is labneh, I decided to use that instead, though you need to plan ahead as the labneh needs a day or so in the fridge. Worth it if you have time as it gives the tzatziki a lovely creamier texture. I also prefer “half peeling” the cucumber (see pic below) as the skin can sometimes be a bit too chewy. And fresh herbs are a must. I did try a version with dried dill and… meh.

Ingredients and instructions below…
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