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Lancewood Mediterranean Tzatziki Bowl
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Mediterranean Tzatziki Bowl

Fresh, creamy and full of Mediterranean flair, this Mediterranean Tzatziki Bowl is a feel-good meal that’s as nourishing as it is delicious. Made with LANCEWOOD® Greek Delight® Double Cream Plain Yoghurt, crunchy veggies and wholesome grains, it brings together balanced nutrition and vibrant flavour in every bite. It’s the perfect way to enjoy Greek yoghurt South Africa style - thick, smooth and packed with protein.

Love the taste of tzatziki? Make it yourself with our Tzatziki Recipe: The Best Homemade Greek Dip for Any Meal and try it on other delicious meals like grilled chicken skewers, roasted veggies or falafel wraps.

What Is Greek Yoghurt?

Greek yoghurt is a creamy, protein-rich dairy product made with authentic cultures that originate from Greece. At LANCEWOOD®, we carefully add protein to achieve that luxuriously thick texture and velvety mouthfeel our fans love. The result is a yoghurt that’s wholesome, versatile and satisfying - perfect for everything from savoury tzatziki dips to fruity breakfast bowls and desserts.

2 Serves/Makes
 Cooking Time:  < 60 min

Ingredients

Tzatziki:

250 LANCEWOOD Greek Delight® Double Cream Plain Yoghurt
1 garlic clove , crushed
5 ml lemon juice
250 ml cucumber , finely chopped
10 ml mint , chopped
10 ml dill , chopped
salt & freshly ground black pepper to taste

Mediterranean bowl:

2 red onion(s) , cut into quarters
250 g butternut , cut into 2cm cubes
juice of 1 lemon
45 ml olive oil
5 ml paprika
salt & freshly ground black pepper  to taste
250 g broccoli florets
125 g cherry tomato(es)
250 ml chickpeas
15 ml fresh origanum
375 ml quinoa , cooked

Optional:

4 chicken breast(s)  brushed with olive oil & seasoned with salt, pepper, origanum and lemon juice

Method

Tzatziki:
1. In a bowl, mix the yoghurt, garlic and lemon juice together.

2. Place the chopped cucumber in a colander and sprinkle with salt. Leave to stand for 15 minutes. Squeeze to dry.

3. Add the cucumber, mint and dill to the yoghurt and mix through. Season to taste.

Mediterranean bowl:
1. Preheat the oven to 180°C.

2. Add the onions and butternut to a roasting dish. Drizzle the lemon juice and olive oil over and toss to coat. Sprinkle with paprika and season to taste. Roast for 24 - 30 minutes or until the butternut is soft. 

3. Add the broccoli, tomatoes, chickpeas and origanum and toss with the onions and butternut. Roast for a further 15 - 20 minutes.

4. If using the chicken, fry until golden and cut into slices.

To assemble:
1. Arrange the vegetables and quinoa into 2 bowls.

2. Top with the optional chicken and the tzatziki.

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