1/2 cucumber, deseeded and grated

1 clove garlic, minced

150g greek yoghurt

1 tsp dried dill

2 tsp lemon juice

2 tsp extra virgin olive oil

sea salt 

  • Place the cucumber in a sieve, sprinkle over sea salt, rest on a bowl and leave to drain for a couple of hours.
  • Add the garlic to the olive oil to infuse.
  • Squeeze the cucumber dry with kitchen paper. 
  • Mix all the ingredients together. 
  • Transfer into a covered pot and leave in the fridge overnight the let the flavours meld. 
  • Optional: serve with a sprinkle of paprika, sumac or freshly chopped mint.