Ingredients

  • ½ cucumber, halved and deseeded
  • 170 g Greek yogurt
  • 1 small garlic clove, crushed
  • A handful of mint leaves, chopped

Method

  1. Coarsely grate the cucumber, sprinkle a pinch of salt, and squeeze out all the liquid using cheesecloth.
  2. In a bowl, mix the yogurt, crushed garlic, chopped mint, and the squeezed cucumber.
  3. Serve cold as a dip or alongside grilled meats or pita bread.