1 medium-sized cucumber

1 large clove garlic, peeled and finely grated
18f1 oz (500 ml) natural yoghurt
2 tbsp chopped fresh dill leaves
few fleshy black olives
olive oil
Serve with:
Courgette Fritters

Wash and dry the cucumber, slice off the ends and peel. Grate into a large bowl, mix in the garlic, if tsp salt, the dill and the yoghurt. Drizzle a little oil over the surface, garnish with a few black olives and serve lightly chilled as a refreshing side dish to a Greek or Turkish meal.

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