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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is great as a dip or to go with lamb dishes. YUM! Note: You can add extra salt to taste at the end but remember the cucumber has been salted, so this should be enough. You can also make this with low-fat greek yoghurt for a healthier alternative. Ingredients:
1 telegraph cucumber |
500 g greek yogurt |
1/4 cup lemon juice |
2 garlic cloves, crushed |
2 tablespoons chopped mint leaves |
2 tablespoons olive oil |
salt |
Directions:
1. Peel and half the cucumber lengthways. With a spoon remove the seeds from the middle. Coursely grate the cucumber and lay it on a plate. Sprinkle with a little salt and leave for 15 minutes.
2. Put in a bowl the yoghurt, lemon juice, garlic and mint.
3. Squeeze out the excess moisture from the cucumber with your hands and add it to the bowl.
4. Mix all the ingredients together.
5. Add the olive oil and stir well until it dissappears into the mixture.
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