Tzatziki Dip

 ½ Cucumber
 2 Garlic Cloves
 2 tbsp Virgin Olive Oil
 500 g Greek Yoghurt
 1 pinch Dill
 1 pinch Mint
 1 Lemon
1

Slice the cucumber in half lengthways and cut or scrape out the seeds – this is where most of the water content is. Grate the remaining cucumber.

2

Place the grated cucumber in a sieve, rest it on a bowl and add some sea salt. Give it a stir, and leave to drain for a few hours, or overnight in the fridge. Stir now and again, helping it along by pushing the liquid out with a spoon.

3

In the meantime, peel and finely grate or crush the garlic, then combine with the oil in a large bowl. You can allow this to sit for a few hours to mellow out the pungency, but it’s not essential.

4

When most of the liquid has drained from the grated cucumber, spread it out over a tea towel and pat dry. Combine with the garlic mixture, then stir through the yoghurt until evenly distributed.

5

Finely chop the dill and mint leaves, then fold through the yoghurt mixture along with a squeeze of lemon juice and the dried mint (if using). Season with salt to taste.

Ingredients

 ½ Cucumber
 2 Garlic Cloves
 2 tbsp Virgin Olive Oil
 500 g Greek Yoghurt
 1 pinch Dill
 1 pinch Mint
 1 Lemon

Directions

1

Slice the cucumber in half lengthways and cut or scrape out the seeds – this is where most of the water content is. Grate the remaining cucumber.

2

Place the grated cucumber in a sieve, rest it on a bowl and add some sea salt. Give it a stir, and leave to drain for a few hours, or overnight in the fridge. Stir now and again, helping it along by pushing the liquid out with a spoon.

3

In the meantime, peel and finely grate or crush the garlic, then combine with the oil in a large bowl. You can allow this to sit for a few hours to mellow out the pungency, but it’s not essential.

4

When most of the liquid has drained from the grated cucumber, spread it out over a tea towel and pat dry. Combine with the garlic mixture, then stir through the yoghurt until evenly distributed.

5

Finely chop the dill and mint leaves, then fold through the yoghurt mixture along with a squeeze of lemon juice and the dried mint (if using). Season with salt to taste.

Tzatziki Dip