This greek dip is fresh, creamy and cooling — a key addition to any Mediterranean feast.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Slice the cucumber in half, lengthways. Using a spoon, remove and discard the seeds. Coarsely grate each half and place in a colander over the sink. Squeeze the cucumber to remove excess water and allow to drain as you prepare the yoghurt.
In a bowl, crush the garlic into the yogurt. Add the cucumber, lemon juice, olive oil, mix well and season with salt and pepper.
Just before serving, chop the mint or dill and mix through, adjust the seasoning if necessary.