Carrot Tzatski with Sesame Seed Flatbreads


Begin this recipe 1 day before you want to server it. Joe knows how to cook, and cook heathily so go check out his instagram page @joewelstead


  • 250g natural yoghurt
  • 1 clove garlic, unpeeled
  • 200g carrots
  • 1 teaspoon salt flakes
  • 1 teaspoon honey
  • 1 teaspoon cayenne pepper
  • zest from one lemon
  • extra virgin olive oil for drizzling
  • crispy fennel-seed flatbread, to serve


  • Place the yoghurt in the centre of a clean J-cloth or square of muslin. Bring the corners together and tie securely with string, then place in a sieve with a bowl underneath to catch any liquid. Drain in the fridge overnight.
  • Preheat the oven to 180°C (fan-forced). Wrap the garlic clove in foil and roast for 10–15 minutes or until soft. Allow to cool, then remove the skin.
  • Wash and peel the carrots, then finely grate. Season with the salt and set aside for 15 minutes, then place in the centre of a clean J-cloth or square of muslin and wring out any excess moisture.
  • Measure out 75g of the hung yoghurt and combine in a bowl with the carrot, garlic, honey, cayenne pepper, lemon zest, lemon juice and extra yoghurt. Leftover hung yoghurt can be used to make other dips, such as beetroot tzatziki.
  • Transfer the tzatziki to a bowl and drizzle with a little olive oil. Serve with crispy flatbread.


Photo Credit: Jonny Hughes @jonny2love
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