Cucumber Yoghurt Dip
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Cut the cucumber in half lengthways and scrape out the seeds with a teaspoon. Coarsely grate the flesh and put it in a sieve, then sprinkle with 1 tsp of salt and leave to drip for 15 minutes.
Mix the yogurt with the garlic, spring onion, lemon juice and mint.
Tip the cucumber into a clean tea towel and squeeze dry, then fold it into the yoghurt mixture.
Spoon the tzatziki into a serving bowl and drizzle with oil before serving with warm pitta bread.