|prep 10 mins, plus 30 mins standing|
1 cucumber, peeled and coarsely grated
350g (12oz) Greek yogurt
3 garlic cloves, crushed
2 tbsp chopped mint or dill
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
The dip can be made a day in advance and chilled; stir before serving.
1 - Put the cucumber in a bowl, sprinkle with salt, and leave to stand for 30 minutes.
2 - Rinse the cucumber well to remove the salt, then use your hands to squeeze out all the liquid.
3 - Put the cucumber in a bowl, add the yogurt, and stir together. Add the garlic, herbs, the olive oil, and vinegar and stir together. Cover with cling film and chill until required.
Leftovers: Will keep covered in the refrigerator for 1 day.
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