Tzatziki

	serves 4
	prep 10 mins, plus 30 mins standing

Ingredients:

1 cucumber, peeled and coarsely grated
salt
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

Prepare Ahead:

The dip can be made a day in advance and chilled; stir before serving.

Preparation:

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.

Good with: Warmed pitta bread and a variety of raw vegetables, such as carrot, celery, fennel, and pepper slices, for dipping. Tzatziki is also delicious served alongside grilled lamb or spicy sausages.

Leftovers: Will keep covered in the refrigerator for 1 day.

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See more recipes in the dossier: Dips, spreads, pâtés, and purees