FENNEL TZATZIKI



A wonderful sauce or dip to serve chilled with grilled fish and meats, or crudités and bread.


Sauté 1 small, finely chopped fennel (core removed) in 1 teaspoon olive oil over medium heat to soften. Cool and combine with 250g plain yoghurt, 2 tablespoons lemon juice, and 1 minced garlic clove. Season to taste with a little salt and pepper.