Tzatziki — Greek yogurt and cucumber dip

Ingredients

• ½ cucumber, grated coarsely
• 250 g Greek yogurt (thick, full-fat)
• 2 garlic cloves, crushed
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp fresh mint, chopped
• ½ tsp salt

Method

1. Tip the grated cucumber into a sieve, sprinkle with the salt and leave 10 minutes. Squeeze out as much water as you can — wet tzatziki is sad tzatziki.
2. Mix the drained cucumber with the yogurt, garlic, lemon juice, olive oil and mint.
3. Taste — adjust salt and lemon.
4. Chill at least 30 minutes before serving. The flavour rounds out.

Tip: Greek yogurt works, but straining normal yogurt in a muslin for an hour gives a thicker result that’s closer to the real deal.