1 Peel cucumber and halve lengthwise. Remove seeds and grate the cucumber using a box grater.
2 Place the grated cucumber in a sieve and mix with a little salt. Let drain for 15 minutes.
3 Meanwhile, peel the garlic and chop finely. Squeeze about 2 tablespoons of juice from the lemon. Mix together yogurt, garlic, 1 tablespoon olive oil and 1 tablespoon lemon juice and season with red pepper flakes. Add the grated cucumber and mix well. Season with salt and pepper.
4 Rinse and dry zucchini and bell peppers. Halve peppers and Remove ribs and seeds. Peel the carrots and onion. Rinse and dry the cabbage. Cut all the vegetables in thin strips.
5 Heat the remaining olive oil in a wok or non-stick skillet. Stir-fry the carrots and bell peppers for 2-3 minutes. Add the cabbage and zucchini and stir-fry for 1-2 minutes.
6 Add onion and stir-fry for 1 minute. Add the spice blen and stir-fry briefly. Add remaining lemon juice and season with salt and pepper. Serve with cucumber-yogurt sauce.