Makes 12 portions

2 short cucumbers

1/2 tsp salt

400g low-fat plain yoghurt

4 cloves garlic, crushed

3 Tbsp finely chopped mint

1 Tbsp lemon juice

Cut cucumbers in half lengthways, scoop out the seeds and discard.  Leave the skin on and coarsely grate into a small bowl lined with a clean tea towel. Sprinkle with salt and cover, leaving in a cool place to drain.

Mix remaining ingredients together in a medium bowl.

Rinse cucumber under cold water and transfer to another clean tea towel.  Squeeze out any excess moisture.  Stir cucumber into the yoghurt mixture.

Use as a dressing for salad, in a salad wrap, or drizzle over roast lamb.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s