|At a glance|
|Preparation time||10 mins|
|Makes||About 1-3/4 cups|
1 medium Lebanese cucumber, skin on, seeded, finely chopped
1 ½ cups Jalna Greek Yoghurt
1 tablespoon lemon juice
1 large garlic clove, crushed
Salt & cracked black pepper
2 tablespoons chopped fresh mint
- Cut cucumber in half lengthways. Scoop out seeds with a teaspoon. Leave skin on and chop flesh very finely.
- Combine cucumber, yoghurt, lemon juice and garlic in a bowl Season with salt and pepper.
- Fold in the mint, reserving a little for garnish. Sprinkle remaining mint over the top.