3 Japanese cucumbers
1 medium onion, peeled
500 ml (16 fl oz / 2 cups) plain or Greek
yoghurt
Salt to taste
Ground black pepper to taste
Trim off both ends of each cucumber, then peel skin if desired.
Finely dice cucumbers and place in a mixing bowl.
Finely dice onion and add to cucumbers, then mix in yoghurt.
Season to taste with salt and pepper.
Garnish, if desired, with a sprinkling of dried mint leaves.
Serve as a pre-meal dip or an accompaniment to the main meal.
If Japanese cucumbers are
unavailable, use 2 medium
regular cucumbers. Trim off each
end, remove pulpy cores and
peel, if desired, before dicing.
If preferred, grate onion and
cucumbers into shreds instead of
dicing (as pictured), but squeeze
out excess liquid from grated
cucumbers before adding yoghurt.
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