This Greek-style dip is great as a snack with your favourite chopped vegetables, drizzled over a salad or served with lamb or falafel dishes.
- 1 cucumber, grated
- 2 cloves garlic, finely chopped
- 3-4 sprigs of mint, leaves chopped (stalks discarded)
- 2 cups plain yoghurt
- Juice of 1 lemon
- 1. Place grated cucumber in a sieve or clean tea towel and squeeze out the excess liquid.
- 2. Mix all ingredients in a bowl.
- 3. Cover and place in the fridge until ready to serve.