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Ingredients

  • ½ cucumber, halved and deseeded
  • 170g pot Greek yogurt
  • 1 small garlic clove, crushed
  • handful mint leaves, chopped

Method

  • STEP 1

    Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Great served with slow roast lamb or as a dip.

Goes well with

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Overall rating

A star rating of 4.8 out of 5.25 ratings
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