This traditional greek dish is perfect for a summer barbecue. Cool, refreshing and tasty, it is a delicious accompaniment to many dishes. Try it with lamb chops or falafel as a starter.
30 Minutes
No cooking required
8 - 10 as a dipIngredients
- 1/2 cucumber
- 250g carton of greek yoghurt
- 1 garlic clove, crushed
- 1 tbsp chopped fresh mint
- squeeze of lemon juice
- 1 tbsp olive oil
- salt to taste
Instructions
- Peel the cucumber and cut in half lengthwise. Using a teaspoon scoop out the seeds and discard. Cut the cucumber into one inch lengths and place in a colander over the sink. Cover with a generous helping of salt; this will draw some moisture from the cucumber. Leave for about half an hour then rinse and chop finely. Wrap in a piece of muslin or kitchen towel and squeeze out excess moisture.
- Mix the drained cucumber with the yoghurt and olive oil, stir well. Add the mint (keeping a little for garnish), a little salt and a squeeze of lemon juice to taste. Mix well and rest in the fridge for about half an hour to allow the flavours to develop.