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Author Notes: Delicious and ideal for summer entertaining, picnics and a quick lunch. —Teresa Ulyate
Makes 1 cup
- 1 medium cucumber, peeled, halved and deseeded
- fine salt
- 200 grams plain yoghurt
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 2 teaspoons lemon juice
- Grate the cucumber (I prefer a large grate) and place in a colander over a plate. Sprinkle with a pinch of salt and leave to stand for a few minutes to draw the liquid out.
- Combine the yoghurt, olive oil, garlic and lemon juice in a bowl.
- Squeeze the grated cucumber and pat dry. Mix into the yoghurt, then cover and refrigerate.