Mediterranean Summer Board with Cypriot Tzatziki
If you were to ask me to prepare a dish that represented my Cypriot Heritage and what I love, this Mediterranean Summer Board with Cypriot Tzatziki would be it. Grilled vegetables, cucumbers, tomatoes, olives and grilled halloumi with a thick yogurt flavoured with fresh mint, garlic and cucumber represents my Cypriot family culture. This fresh board is perfect for a snacking, appetizer and salad board. Create this beautiful array during the year using whats in season locally.
Enjoy! xo
Mediterranean Summer Board with Cypriot Tzatziki
Materials
- 3 tbsp olive oil
- 1/2 tsp alt
- 1/2 tsp freshly ground pepper
- 1 large green zucchini halved and cut into 8 spears
- 1 medium eggplant halved and cut into 8 spears
- 6 spring onion
- 300 gr Halloumi rinsed and pat dried and cut in 1/4 inch slices
- 1/2 cup mix olives
- 2 kumato tomatoes cut in quartered wedges
- 1 bunch French breakfast radishes
- 1 cup mix of yellow & green beans trimmed and washed
- 1 lemon halved
- 1/2 English cucumber cut in 1/4 inch rounds
Cypriot Tzatziki
- 2 cup Greek Yogurt
- 1/2 English cucumber grated and strained of the juice
- 1 large garlic clove minced
- 1/3 cup fresh mint thinly sliced
- 1 tbsp extra-virgin olive oil
- 1/4 tsp sea salt
Instructions
- To make Tzatiki, in a large bowl, mix together all ingredients and place in refrigerator for at least an hour for flavours to infuse. You can also make it the night prior and store in a container with lid. Can be stored until yogurt expires.
- Preheat grill to medium-high heat.
- To prepare the vegetables for grilling, Ensure your grill is oiled to avoid vegetables from sticking. Place zucchini, eggplant and spring onions in a large bowl, toss with oil and season then with salt and fresh ground pepper. Arrange zucchini, eggplant and onions on grill. Close lid and barbecue onions for 1-2 minutes per side and remove. Continue to grill zucchini & eggplant for 6-7 minutes longer, turning half-way through for even grilling. Vegetables should be slightly charred and soft when finished. Keep vegetables warm until ready to serve. Oil grill again and grill halloumi cheese 1-2 minutes per side until grill marks form and cheese has slightly melted.
- To assemble board, add tzatziki in a decorative dish and place it on the centre of your board. Arrange remaining ingredients on the board around the tzatziki. Serve with fresh lemon for halloumi and grilled vegetables. Happy dipping!!!!
Food Styling Tips:
- Serve platter with wooden skewers for easy serving and a rustic Mediterranean look.
- Using a jagged edge peeler, peel the skin off the cucumber before you cut them in rounds. This makes for pretty cucumber flowers. Use the skin shaving as the tzatziki topper along with extra, drizzle of olive oil and a fresh mint topper as all is delicious and edible.
- Keep green stems on radishes for a lush and fresh look on your board.
- Keep spring onion tops on when grilling for a rustic char look to your board
[…] the dish with a generous pour of olive oil and a squeeze of lemon. My friend Irene Matys makes her Cypriot Tzatziki with fresh mint, which pairs very well with the lamb […]
Happy New Year Aimee. Thank you so much. xo