- 500g strained FULL FAT Greek Yoghurt
- 1 large cucumber
- 3 large garlic cloves, crushed
- 4 tablespoons of olive oil
- 2 tablespoons white wine vinegar
- salt to taste
Strain all liquid from the yoghurt and put in a bowl.
Remove skin from the cucumber and then cut in half lengthways and scrape out all the seeds.
Grate the cucumber with a cheese grater (or chop finely) and strain out as much liquid as possible.
Crush the garlic (use a a garlic press to do this if available). Use 3 clovesfor a stronger taste, if not, possibly only 1 or 2.
Add to the yoghurt along with white wine vinegar, olive oil and salt to taste.
Then add the cucumber and, if possible, let it rest for a few hours so the flavours will blend.
A little fresh mint can be added to this dish.