- 1 courgette, sliced into thin ribbons using a vegetable peeler
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 100g/3½oz Greek yogurt
- 2 tbsp chopped fresh mint
- 1 spring onion, finely chopped
- Place the courgette into a bowl with the balsamic vinegar and olive oil. Let it stand for four minutes.
- For the tzatziki, place the Greek yogurt, mint and spring onion into a bowl and mix well.
- To serve, place the courgette ribbons in a pile onto a plate, with the tzatziki spooned over the top.