Green Almond Tzatziki

There is a brief, tender window each spring, barely a few weeks, when almonds are still soft and green inside their fuzzy shells. In some parts of the Mediterranean, they are eaten raw with salt, straight off the branch. These unripe almonds carry a quiet crunch and a grassy, almost citrusy brightness that feels nothing like the dried nut you know from your pantry.

With these fresh and tangy almonds we created a tzatziki, but not quite as you know it. In place of the usual cucumber, sliced green almonds bring a delicate snap and a fleeting seasonal character that makes this bowl feel genuinely special. Simple, no-cook and quietly unique. Exactly the kind of recipe that makes the most of a very short season.

Recipe

Ingredients

• 20–25 green (unripe) almonds
• 2 cups plain yogurt (strained or Greek-style)
• 1 garlic clove
• 1 tsp salt
• 2 tbsp Grovehood Collective Spanish Extra Virgin Olive Oil, plus extra to drizzle
• 2 tbsp fresh mint leaves, chopped

Method

• Thinly slice all green almonds and finely mince the garlic clove. Green almonds are crunchy, so slicing them as thin as possible ensures a pleasant texture in the dip.
• In a bowl, combine the sliced almonds and minced garlic with the yogurt, salt, olive oil, and chopped mint. Stir well until fully combined.
• Spoon into a serving dish. Drizzle a good amount of extra olive oil on top (we picked Picual for this recipe as its flavour profile is quite a match. Besides bitterness and pungency of Picual elevates the whole experience, without shadowing the beauty of the other flavours) and garnish with a few extra green almond slices and fresh mint leaves. Serve chilled.