Tzatziki

Creamy premium yoghurt, combined with coarsely shredded cucumber, roughly chopped fresh mint, fresh garlic and olive oil. We think it's as much a salad as it is a dip, bursting with natural flavour and textures. 2012 Champion Dip at the Sydney Royal Cheese & Dairy Show. Winner of 2011 Melbourne Fine Foods Champion Delicatessen Award. Gluten Free.

SERVING SUGGESTION

Sumac Lamb Kebabs with Tzatziki

Ingredients
1 tub of Paradise Beach Purveyors Tzatziki
1 large red onion, peeled
1 large red capsicum, de-seeded
800g lamb fillet
12 skewers
2 tablespoons sumac spice
2 tablespoons vegetable oil

Method
Cut onion and capsicum into bite-sized squares and the lamb into bite-sized chunks. Thread alternate pieces of onion, lamb and capsicum onto the skewers and roll in sumac spice.

Heat the oil in a frying pan and brown the skewers, turning from time to time until the lamb is cooked to your liking. You can also cook these on the BBQ. Serve with Paradise Beach Purveyors creamy Tzatziki.

Serves 4.

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