Ingredients:

Method:

Peel, de-seed and finely dice the cucumber.  Place into a sieve over a bowl and sprinkle with 1/2 teaspoon of salt. Leave for 30 minutes.  Dab the cucumber with kitchen paper to absorb any excess liquid then place into a bowl.

Add the yogurt, mint, a good grind of pepper and the lemon juice, stir.  Check the seasoning, add salt if needed and drizzle over the olive oil.

This is delicious served with our hazelnut flatbread recipe here.

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