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. Drizzle over the olive oil and serve.

To Serve:

Dip fingers of carrot and celery in or spread on toasted pitta breads to enjoy.

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