Makes 1 large bowl (2 1/2 cups)

Ingredients:

2 cups greek yoghurt
1 cucumber, cut in half
1 tsp salt
1 clove garlic, peeled and minced
1 lemon – zest and juice
2 tbs fresh dill
1/2 tsp salt extra
1 tbs olive oil
salt and pepper to taste

Instructions

1. Slice the cucumber lengthwise, scrape the seeds out with a spoon, then grate it. Add the cucumber to a mesh strainer over a bowl. Stir in the 1 tsp salt, sit for at least 30 mins.
2. Squeeze the cucumber with your hands to remove as much liquid as possible, then add to a bowl.
3. Add all the other ingredients and mix to combine.
4. Add salt and pepper to taste.
5. Stir cool, will keep in the fridge for up to a week.

Topping suggestions: add a pinch of paprika.