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