- ½ cucumber
- large pack mint, leaves picked, plus extra, to serve
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 garlic clove
- small piece of ginger, peeled
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 100g natural yogurt
Peel the cucumber and coarsely grate the sides, discarding the seeds. Season generously with salt. Tip into a colander or sieve and leave for 10 mins to drain, then squeeze out as much liquid as you can and tip into a bowl.
Tip the remaining ingredients into a mini chopper or food processor and blitz. Pour the sauce over the cucumber and stir, then chill until needed. Serve scattered with mint.
Want to get ahead?
You can make this mint relish the day before - simply keep it chilled until ready to serve.