Tzatziki Platter with Pickled Radishes

, from Issue #70. December, 2016
Photography by Manja Wachsmuth.
Tzatziki Platter with Pickled Radishes

Make one or both of these dips and serve with an assortment of crackers and pickles (homemade or purchased) for easy and delicious casual summer dining.

Serves: 8


Base for both dips (halve if only making one dip)
200 grams creamy feta cheese
1 cup plain yoghurt
4 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
Pea and mint tzatziki
2 cups frozen baby peas, thawed
½ ripe avocado
1 clove garlic, crushed
⅓ cup packed mint leaves
2 tablespoons olive oil
1 tablespoon lemon juice
sea salt and ground pepper
Spiced carrot tzatziki
2 tablespoons olive oil
2 large carrots, grated
½ teaspoon caraway seeds
½ teaspoon smoked paprika
1 tablespoon honey
2 teaspoons toasted black sesame seeds

Pickled Radishes

1 bunch radishes (6–8)
¾ cup apple cider vinegar
¾ cup water
3 tablespoons honey
2 teaspoons smoked sea salt
1 teaspoon each whole yellow mustard seeds and black peppercorns
¼ teaspoon chilli flakes



Base: Place all of the ingredients in a food processor and process until very smooth, scraping down the sides a couple of times.
Set aside. 

Pea and mint tzatziki: Place 1½ cups of the peas and all the remaining ingredients in a food processor and process until well combined but not totally smooth. Transfer to a bowl and season generously then stir through the remaining peas, crushing lightly. 

Spiced carrot tzatziki: Heat the oil in a sauté pan and add the carrots, caraway seeds and paprika. Season well and cook until the carrots are tender, stirring constantly. Drizzle over the honey and cook for 1 minute. Cool.

To assemble: Divide the yoghurt base between 2 shallow plates. Top one with the peas and swirl together. Garnish with extra fresh mint and a drizzle of olive oil.

Spoon the carrots over the second base and swirl together then scatter over the sesame seeds and a little drizzle of honey, if desired. 

Serve with plenty of crackers and the following Pickled Radishes, if desired. 

Pickled Radishes

Trim the tops and bottoms of the radishes and cut into quarters. Place in a large heatproof jar.

Combine the remaining ingredients in a small saucepan and bring to the boil. Pour over the radishes, then leave to cool. Cover and refrigerate until ready to serve. Makes 1 medium jar