200ml/7 oz Greek yoghurt
½ cucumber,  seeded and chopped
1 tbsp. extra virgin olive oil
juice of ½ lemon
2 heaped tbsp. freshly chopped mint
2 garlic cloves, peeled and crushed
parsley

1. Chop end off cucumber and grate.
2. Place grated flesh in a colander.  Sprinkle with salt.  Leave one hour.
3. Squeeze liquid out in hands and pat dry with kitchen towel.
4. Place in a bowl with other ingredients and mix.
5. Put into a serving bowl.  Garnish with parsley