Tasty Tzatziki & Crispy Potatoes with Fresh Dill

For all you dill lovers! Easy, simple and tasty!

Serves: 2-3

Vegan Tzatziki

Ingredients

• 1/2 large cucumber (unpeeled + finely grated)
• 1 1/2 cups coconut yogurt
  
• 3 cloves garlic (minced)
• 1/4 cup finely chopped fresh dill
• 1 1/2 Tbsp lemon juice
• 1-2 Tbsp extra virgin olive oil
• salt & pepper

Instructions

1. Finely grate cucumber (with the skin on) – should yield about 1 cup. Then squeeze out excess moisture.
2. Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil. Stir to combine.
3. Serve immediately, or store in the refrigerator (to thicken).

Vegan Lemon & Dill Potatoes

Ingredients

• 1 1/2 pounds mini potatoes (washes & sliced in half )
• 1 tablespoon extra virgin olive oil
• 2 tablespoons minced fresh dill (extra to garnish)
• 1 lemon (half juiced and half to broil)
• salt & pepper

Instructions

1. Preheat oven to 218°C. Place potatoes on a rimmed baking sheet.
2. In shallow dish add the olive oil, lemon juice, dill, salt & pepper to taste. Pour over potatoes, toss and coat. 
3. Arrange the potatoes and lemon cut side down. Roast for about 35-40 minutes. Turn over potatoes two or three times for an even bake.
4. Add the remaining tablespoon of lemon juice and fresh dill to the cooked potatoes and toss. Serve immedietly.