CUCUMBER & YOGURT DIP

Peel and coarsely grate the cucumber. Place in a sieve and press out as much of the water as possible. Put the cucumber into a bowl.

Add the yogurt, garlic and mint to the cucumber and season to taste with pepper. Mix well together and chill in the fridge for about two hours before serving.

To serve, stir the cucumber and yogurt dip and transfer to a serving bowl. Garnish with mint, sprinkle with salt and pepper to taste and serve with warm pitta bread.

SERVES 4

1 small cucumber
300 ml/10 fl oz Greek yogurt
1 large garlic clove, crushed
1 tbsp chopped fresh mint or dill,
plus extra to garnish
salt and pepper
warm pitta bread, to serve