This cool and refreshing cucumber yoghurt dip is ideal for a summer’s day when dining al fresco. It can be found throughout the cuisine of the Middle East originally from Lebanon and also features in Greek and Turkish mezze. Serve alongside grilled lamb kebabs, warm pitta bread and a crisp leaf salad.
- 6 Growing Well cucumbers
- 454g Natural yoghurt
- 4tbsp white wine vinegar
- 1tsp salt
- 1tsp caster sugar
- 1/4tsp ground coriander
- 1/4tsp ground cumin
- 2tbsp fresh chopped mint
- 2 garlic cloves, crushed
1.Peel the cucumbers & slice in half lengthways. Scrape out and dispose of the seeds using a small spoon.
2.Cut each piece in half lengthways again, then finely slice. Place in a colander over a bowl and sprinkle on the salt, sugar and vinegar. Leave for 30 minutes at room temperature. Dispose of the excess liquid.
3.Mix the cucumber in a separate bowl with the remainder of the ingredients.
4.Can be served straight away, or refrigerated for 3 days.