This classic light and fresh dip is perfect for summer and is an ideal pairing for any of the Peter's Yard Flatbreads. Great for when you have company over, or to just snack on in the evening.
Prep Time: Approximately 10 minutes (plus at least 30 minutes to drain the cucumber)
1/2 Cucumber with seeds removed
1/2 tsp Sea Salt
300g full fat Greek Yogurt
1 finely grated large clove of Garlic
1/2 bunch of chopped Dill
Juice from 1/2 Lemon
2 tbsp Olive Oil
1. Grate the cucumber into a sieve or colander and sprinkle with sea salt. Leave to drain over a bowl for at least 30 minutes, occasionally stirring to encourage the draining.
2. Empty the cucumber onto a clean tea towel or muslin cloth and squeeze out excess moisture.
3. In a new bowl, add the cucumber, garlic, dill and lemon juice to the yogurt and mix well. Taste as you mix and add any more seasoning as necessary.
4. Just before serving, garnish with some dill and a drizzle of olive oil
Image used with permission from Peter’s Yard