This is a high-fibre fermented twist on a traditional tzatziki, it includes the addition of chickpeas which are packed full of fibre and nutrients.
It’s so simple to make you’ll be wondering why you ever used the shop-boughtstuff – and now you know what’s in it too!!
high-fibre | veggie | fermented
variety count – 8
250g milk kefir from first fermentation or shop bought kefir natural yoghurt 1 cucumber, grated 1 garlic clove, minced handful of parsley, finely chopped 1 tbsp lemon juice ½ tsp paprika 1 200g tin of chickpeas sea salt
2 sweet potatoes 1 tbsp olive oil
(per portion) energy in kcal– 469 fibre – 13g fat – 14g, and of which saturates 4g carbohydrates – 58g, and of which sugars 27g protein – 20g allergens – milk
Follow our milk kefir recipe, after removing the grains, seal and store at room temperature for another 12-24 hours to thicken.
Preheat the oven to 200C/180C fan/gas 6. Slice the sweet potatoes into wedges. Place on a baking tray, drizzle with olive oil and season. Cook for 35-40 minutes.
For the kefir tzatziki, squeeze the liquid from the grated cucumber. Mix the cucumber, garlic, lemon juice, salt, paprika, chickpeas and most of the parsley into the thickened kefir until well combined.
Garnish with the remaining parsley and a drizzle of extra virgin olive oil. Serve with the sweet potato wedges.