Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 17¾ oz natural yoghurt (thick, full-fat)
• 1 cucumber (about 10½ oz)
• 2 garlic cloves, crushed to a paste
• 2 tsp lemon juice
• 1 tbsp extra virgin olive oil, plus extra to finish
• 1 tbsp dried mint
• 1/2 tsp fine salt

Method

1. Grate the cucumber coarsely, or dice it finely if you prefer more texture. Toss it with the salt in a sieve set over a bowl and leave for 10 minutes, then squeeze out as much liquid as you can with your hands.
2. Put the yoghurt in a mixing bowl and whisk in the garlic paste and lemon juice until smooth.
3. Fold the drained cucumber through the yoghurt, then stir in most of the dried mint.
4. Cover and chill for at least 30 minutes so the garlic mellows and the flavours come together.
5. Serve in a shallow bowl, scattered with the remaining dried mint and finished with the olive oil drizzled over the top.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).