Ingredients
350g/12oz Greek-style yoghurt
1 cucumber
2 tbsp lemon juice
2 garlic cloves, grated finely
dash of extra virgin olive oil
paprika, for sprinkling
Method:
The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid, if you like.
Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika.
350g/12oz Greek-style yoghurt
1 cucumber
2 tbsp lemon juice
2 garlic cloves, grated finely
dash of extra virgin olive oil
paprika, for sprinkling
Method:
The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid, if you like.
Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika.
