Pride London 2016: how to make Suvlaki's pink tzatziki

Greek restaurant Suvlaki in Soho has a new menu which includes a special twist on tzatziki for Pride in London weekend
Greek twist: make this pink tzatziki at home in a few easy steps
Amira Hashish27 June 2016

Soho's Athenian restaurant Suvlaki has created a special pink tzatziki for London Pride and the colourful dip tastes as good as it looks.

The twist on this traditional Greek sauce follows new menu items by consultant chef Alfred Prasad.

His take on classic hummus comes as an Ouzo snack and consists of Florina Peppers and Fava Lentils with Tahini. Do try the new Chickpea Salad with cucumber and Kalamata olives, decorated with pomegranate seeds. The popular baked feta dish has also been revamped and now comes with cherry tomatoes and red onions.

Signature dishes such as Lamb Chops and Vegetarian Moussaka are likely to become firm favourites.

For a good taste of what is on offer we would recommend opting for the Suvlaki Exuberance (£34 for two to share) which includes a choice of two skewers, two mini wraps, four sides and greek burgers stuffed with feta.

Be sure to order the cheescake desert named Samos to Soho and the divine Chocolate Biscuit Cake.

Pride over the years - In pictures

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For those who can’t make it down to Soho, where the restaurant will be playing Eighties music this Pride in London weekend, the chefs have provided a quick and easy recipe to make the special tzatziki at home.

Ingredients (serves four)

1 cooked beetroot

1 clove garlic, minced

Sea salt, fine ground

½ tsp caster sugar

1 tsp lemon juice

1 tsp red wine vinegar

200 g Greek yoghurt

½ cucumber, grated

1 tsp dill leaves, chopped

Method

In a food processor, blitz the cooked beetroot, add minced garlic, salt, sugar, lemon juice and vinegar and stir. Fold in the yoghurt then add the grated cucumber and chopped dill leaves. Then mix well and refrigerate.

Visit suvlaki.co.uk for more.

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