April
Easy
4 prs.
30 min.
Sea sandwort tzatziki
Ingredients
- 200 g sea sandwort (or use orpine, ground elder or sea beet)
- 5 dl Greek yogurt
- A small handful of ramson
- Salt
- Pepper
Directions
- Rinse sandwort thoroughly in a bowl of water. Shake the bowl lightly, so the sand sinks to the bottom.
- Remove chickweed from water, and put on a kitchen towel to dry.
- Chop sandwort and ramson coarsely. Mix with Greek yogurt, and season with salt and pepper.
Tips
Use this tzatziki as sauce for a piece of grilled fish or meat. The tzatziki keeps in the fridge for 4-6 days, and can also be enjoyed with a piece of bread or with a salad.
Professionel forager
Thomas Laursen
wildfooding.dk
Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.
