zucchini and kaffir lime tzatziki

with spelt flatbreads

  • 2 zucchini (courgettes), grated
  • 1 teaspoon sea salt flakes
  • 1 cup (280g) natural Greek-style (thick) yoghurt 
  • 4 kaffir lime leaves, stems removed, finely chopped
  • ½ cup mint leaves, finely shredded, plus extra to serve
  • 1 small clove garlic, crushed
  • extra virgin olive oil, thinly sliced long green chilli 
  • and cracked black pepper, to serve

spelt flatbreads


  • ⅔ cup (190g) natural Greek-style (thick) yoghurt (see note, page 90)
  • 1 cup (140g) wholemeal spelt flour, plus extra for dusting
  • ½ cup coriander (cilantro) leaves, finely chopped
  • ½ teaspoon ground coriander
  • 1½ teaspoons baking powder
  • ½ teaspoon sea salt flakes
  • 1 tablespoon extra virgin olive oil
  1. Place the zucchini and salt in a medium bowl and mix to combine. Set aside for 5 minutes. Place the mixture in a clean tea towel, wrap up and squeeze out any excess liquid. Place the mixture in a medium bowl, add the yoghurt, lime leaves, mint and garlic, and stir to combine. Refrigerate until ready to use. 
  2. To make the spelt flatbreads, place the yoghurt, flour, coriander leaves, ground coriander, baking powder and salt in a bowl and mix well to combine. Turn out onto a lightly floured surface and divide the dough into 6 pieces. Roll out each piece into a 2mm thick round, dusting with extra flour if necessary. Heat a medium non-stick frying pan over medium heat and brush with the oil. Cook 1 of the flatbreads for 2–3 minutes each side or until golden brown and cooked through. Repeat with the remaining oil and flatbreads.
  3. Serve the flatbreads with the zucchini and kaffir lime tzatziki and extra mint leaves. Drizzle with oil and sprinkle with chilli and pepper to serve.  Serves 4

Photography: Chris Court

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