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Ramson and Sea Sandwort Tzatziki
Ramson and Sea Sandwort Tzatziki is a modern British recipe (based on a Greek original) for a classic wild food sauce or accompaniment of sea sandwort and ramson leaves in a Greek yoghurt base. The full recipe is presented here and I hope you enjoy this classic British version of: Ramson and Sea Sandwort Tzatziki.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Additional Time:
(+30 minutes chilling)
Serves:
4
Rating: 
Tags : Wild FoodSauce RecipesVegetarian RecipesMilk RecipesBritish Recipes
This makes a fantastic accompaniment to fish, with the garlicky flavour of ramson greens and the saltiness from sea sandwort all dressed with cool Greek yoghurt. Tasty but really simple to make. If you want to add to the foraged ingredients you can substitute crumbled, dried, pepper dulse for the black pepper.
Ingredients:
200g
sea sandwort
Small handful of
ramson leaves, washed and coarsely shredded
500ml Greek yoghurt
salt and freshly-ground black pepper, to taste
Method:
Rinse the sandwort thoroughly in a bowl of water. Shake the bowl lightly, so the sand sinks to the bottom. Remove the sea sandwort from the bowl with your hands (this ensures any and or grit remains in the bowl).
Arrange the sea sandwort on a kitchen towel and pat dry.
Coarsely chop the sandwort and mix in a bowl with the ramson leaves. Stir in the yoghurt and toss to combine. Season to taste with salt and black pepper (or pepper dulse). Chill in the refrigerator for 30 minutes and serve.
This wild food tzatziki will keep in the refrigerator for up to a week and makes an excellent snack with a piece of crusty bread.
