• 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.