Tzatziki

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.

 

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