A box grater with a container underneath catches everything as you grate, so you can measure or tip it straight into a bowl. Four sides cover coarse grating, fine grating, slicing and zesting.
The coarse side is the one we use for tzatziki: about 300 g of cucumber, skin and all, grated and then salted for 10 minutes before you squeeze out the water. The texture you get from the coarse side keeps the dip thick rather than watery.
Good for
- Cucumber for tzatziki
- Cheese, carrots and courgettes
- Lemon zest and hard cheese on the fine side
