By • January 21, 2016 0 Comments

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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
  1. 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.
  2. Combine the yoghurt, olive oil, garlic and lemon juice in a bowl.
  3. Squeeze the grated cucumber and pat dry. Mix into the yoghurt, then cover and refrigerate.

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