This delicious dip/dressing/salad is a staple in our house as soon as we get the barbecue out; it works with most grilled meats and is a classic accompaniment to Greek and Middle Eastern food.
Collect together your equipment (see Recipe Notes below) and ingredients.
Grate the cucumber with a box grater and place in the centre of a clean tea towel. Twist the towel, to extract as much liquid as possible. Add to the yoghurt with the remaining ingredients.
Add to the yoghurt with the remaining ingredients.
Stir to mix. Ideally leave for 30 minutes to allow the flavours to infuse.
Serve, drizzled olive oil and some small chunks of cucumber.
Equipment: