Serves 4 as a snack/starter


For the tzatziki:

  • 1 large cucumber, grated
  • 500 ml (2 cups) NutriDay Double Cream or Plain Yoghurt
  • 30 ml (2 Tbsp) lemon juice
  • 15 ml (1 Tbsp) olive oil
  • 1 clove garlic, peeled and crushed
  • 30 ml (2 Tbsp) chopped fresh dill
  • 30 ml (2 Tbsp) chopped fresh mint
  • salt and black pepper, to taste

For the pita chips:

  • 4 pita breads, cut into wedges
  • 30 ml (2 Tbsp) olive oil
  • 5 ml (1 tsp) salt
  • 5 ml (1 tsp) dried oregano


  1. To make the tzatziki, season the cucumber with a pinch of salt and place in a sieve set over a bowl.
  2. Allow to drain for 30 minutes, pressing out as much liquid as you can.
  3. Combine the drained cucumber and remaining tzatziki ingredients in a bowl and mix well.
  4. To make the pita chips, heat the oven to 200ºC.
  5. Place the pita wedges in a large bowl. Add the olive oil, salt and oregano and toss to coat.
  6. Arrange the pita wedges in a single layer on a baking sheet and place in the oven.
  7. Allow to bake until golden brown then flip them over and bake for another 5-7 minutes, or until golden brown on both sides.
  8. Remove and allow to cool before serving with the tzatziki.