Recipe Detail

Prep 25 mins + chilling time | Makes 2 cups

3 medium Lebanese cucumbers

11⁄2 cups thick Greek-style natural yoghurt

3 garlic cloves, crushed

1⁄2 cup mint leaves, finely chopped

2 tbs dill sprigs, finely chopped

1 tbs lemon juice

1 tbs olive oil

STEP 1: Coarsely grate cucumbers and place in a colander. Sprinkle with salt, cover with a plate and place a heavy weight on top (i.e. a can of food) and leave to drain for 15 minutes. Squeeze out excess juice and place cucumbers into a bowl.

STEP 2: Add yoghurt, garlic, mint, dill, lemon juice and olive oil to cucumbers. Season with salt and pepper to taste. Mix until well combined. Cover and chill for 3 hours or overnight (for flavours to develop) before serving.

Serve with: Barbecued lamb or chicken kebabs and grilled tomatoes