SERVES 6
PREP 10 MINUTES
DRAIN 30 MINUTES
1 large cucumber, peeled and halved
500g (1lb 2oz/2 cups) thick strained yoghurt, preferably goat’s or sheep’s milk
2 tbsp fruity green olive oil
3–4 garlic cloves, crushed
a small bunch of mint, finely chopped
a good squeeze of lemon juice
sea salt and freshly ground black pepper
Scoop out the seeds from the cucumber and discard them. Dice the cucumber and put it in a colander with a little sea salt. Leave to drain for about 30 minutes to extract most of the juice. Squeeze and pat dry with kitchen paper (paper towels).
In a bowl, mix the cucumber into the yoghurt and olive oil. Stir in the garlic and mint. Add lemon juice, salt and pepper to taste.
VARIATIONS
• Use dill instead of mint.
• Grate the cucumber instead of dicing it.