season April
difficulty Easy
persons 4 prs.
time 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
  1. Rinse sandwort thoroughly in a bowl of water. Shake the bowl lightly, so the sand sinks to the bottom.
  2. Remove chickweed from water, and put on a kitchen towel to dry.
  3. 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.

    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.

    Ingredient used in Sea sandwort tzatziki Show all

    Alternative ingredient for use in Sea sandwort tzatziki