- 500 g natural yogurt
- 1 continental cucumber, seeds removed and grated
- 2 garlic cloves, crushed
- juice of ½ lemon
- 1 teaspoon shredded mint
- salt
- Place the yoghurt in a bowl and beat with a whisk to thicken slightly.Add the remaining ingredients and mix well.
- Serve with a drizzle of extra virgin olive oil or store in a container, refrigerated. it will keep for 1–2 days but will then become watery.
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