Cucumber and Yoghurt Salad

A very fresh cooling accompaniment to any dish. Refrigerate for at least an hour before serving

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 500  g lebanese cucumbers
• 2  cups  Greek yogurt
• 1  garlic clove, crushed
• 1⁄4 cup of fresh mint, finely chopped
• 1  teaspoon cumin powder
• 1  teaspoon salt
• 1  teaspoon dill weed, finely chopped
• 3  teaspoons fresh lemon juice

Directions

1. Peel, de-seed and finely chop the cucumbers.
2. Beat the yoghurt for a minute or two. Set aside.
3. Sprinkle the cucumbers with the salt and leave for 5 minutes to allow the juices to drain away.
4. Put the cucumbers into a sieve and wash under running cold water.
5. Drain very well.
6. In a large bowl mix the cucumber, mint, dill, lemon juice garlic and cumin.
7. Gently stir in the beaten yoghurt.
8. Cover the dish and chill for at least one hour.
9. Mix well before serving.