A cooling, refreshing yoghurt and cucumber sauce that makes the ideal accompaniment to grilled pork or lamb.
Ingredients
Feeds 6. Takes 15 mins plus salting.
1 cucumber
1tsp salt
1 garlic clove, crushed
1tbsp olive oil
500g Greek yoghurt
1tbsp lemon juice
1tbsp finely chopped mint or dill
½tsp sea salt
Peel the cucumber and cut in half lengthwise. Use a teaspoon to scoop out the seeds and discard. Finely chop the cucumber, toss with the salt and set aside in a strainer for at least one hour to draw off the excess liquid. Squeeze out, or the sauce will be too watery.
Beat the cucumber, garlic, olive oil and yoghurt together until thick and creamy. Add lemon juice, mint or dill and salt to taste, and refrigerate until needed.
Ingredients
Feeds 6. Takes 15 mins plus salting.
1 cucumber
1tsp salt
1 garlic clove, crushed
1tbsp olive oil
500g Greek yoghurt
1tbsp lemon juice
1tbsp finely chopped mint or dill
½tsp sea salt
Peel the cucumber and cut in half lengthwise. Use a teaspoon to scoop out the seeds and discard. Finely chop the cucumber, toss with the salt and set aside in a strainer for at least one hour to draw off the excess liquid. Squeeze out, or the sauce will be too watery.
Beat the cucumber, garlic, olive oil and yoghurt together until thick and creamy. Add lemon juice, mint or dill and salt to taste, and refrigerate until needed.