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Ingredients
Method
- 225g full fat Greek yoghurt
- 2 cloves of garlic, grated
- Pinch of salt
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 cucumber
- Small bunch of fresh dill
- Coarsely grate the cucumber into a muslin cloth or similar, and sprinkle with a generous pinch of salt. After 5 mins, squeeze out as much moisture as you can.
- Tip the drained cucumber into a bowl and mix with the garlic and yoghurt, whipping as much as you can. Slowly drizzle in the olive oil and vinegar, alternating as you go, then stir in the chopped dill. Allow to sit for an hour in the fridge, then serve with barbecued chicken or roast lamb.
10 mins
12 serving
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