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.