Ingredients

  • 150g Greek yoghurt
  • 1/2 cucumber
  • 2 – 4 crushed garlic cloves
  • 1 tbsp olive oil
  • 1 tsp lemon juice (or white wine vinegar)
  • 1 tsp chopped or dried mint (or dill)
  • 1/2 tsp salt
  • Pepper to taste

Method

  1. Peel cucumber, cut in half lengthways and de-seed using a teaspoon, then coarsely grate.
  2. Put grated cucumber into a sieve suspended over a bowl, sprinkle over 1/2 tsp of salt and mix through. Place a plate on top of cucumber and allow cucumber to drain for approximately 1 hour, or until water stops dripping (whichever is first).
  3. Combine all the ingredients and mix thoroughly.
  4. The flavours combine better if given time so I prefer to leave it in a sealed container in the refrigerator overnight.