Cucumber, garlic & yoghurt dip (tzatziki)

Prep 25 mins + chilling time | Makes 2 cups

3 medium Lebanese cucumbers
112 cups thick Greek-style natural yoghurt
3 garlic cloves, crushed
12 cup mint leaves, finely chopped
2 tbs dill sprigs, finely chopped
1 tbs lemon juice
1 tbs olive oil

Step 1 Coarsely grate cucumbers and place in a colander. Sprinkle with salt, cover with a plate and place a heavy weight on top (i.e. a can of food) and leave to drain for 15 minutes. Squeeze out excess juice and place cucumbers into a bowl.

Step 2 Add yoghurt, garlic, mint, dill, lemon juice and olive oil to cucumbers. Season with salt and pepper to taste. Mix until well combined. Cover and chill for 3 hours or overnight (for flavours to develop) before serving.

Serve with: Barbecued lamb or chicken kebabs and grilled tomatoes.

Good for you ... Lebanese Cucumber
Lebanese Cucumber

A good source of vitamin C. One of the many functions of vitamin C is the normal formation of collagen which is important for healthy teeth, gums and skin.