March 30, 2026

Mediterranean Tzatziki Bowl

Serves:

2

Cooking Time:

< 60 min

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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 2 cm 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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