At a glance
Preparation time 10 mins
Cooking time None
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.
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