Tzatziki

Ingredients

• 2 Lebanese cucumbers (Persian cucumbers)
• 1 1/4 cups Greek yoghurt (or Greek-style yogurt, preferably full fat)
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil ((or more if you want richer))
• 1 garlic clove (, minced)
• 1/4 heaped teaspoon cooking salt / kosher salt ((halve for table salt, +50% for flakes))
• Pinch of black pepper
• 2 tbsp finely chopped dill ((or mint), OPTIONAL - see note)

Steps

1. 1

   Deseed, shred and squeeze - Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in a tea towel and squeeze to remove excess liquid.

2. 2

   Mix - Place cucumber in a bowl. Add remaining ingredients then mix to combine.

3. 3

   Set aside for at least 20 minutes for the flavours to meld.

4. 4

   Use immediately or keep in an airtight container in the fridge for 3 days.