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This tzatziki turned mousse is great on crackers or bread.

Food writer and cookbook author Belinda Harley is an authority when it comes to the food of the Ionian Islands off Greece’s eastern coast. Her new book, Roast Lamb In The Olive Groves, is a contender for our favorite cookbook of the year with stunning photography of fresh Greek dishes we’ll definitely be adding to our repertoire. Love tzatziki? Looking for a fun twist? Look no further than Harley’s easy cucumber, mint and dill mousse.

This is tzatziki transformed into a simple, refreshing mousse. It is very light and innocent of garlic: serve a slice with very good smoked salmon as a starter, or present it garnished with dill as part of a medley of mezze.

Reprinted with permission from Roast Lamb In The Olive Groves