You will need
1 tsp white wine vinegar
1 clove garlic, crushed with salt
2 tbsp Greek extra-virgin olive oil
175g natural Greek yoghurt
5cm piece of cucumber, roughly peeled, deseeded and finely diced
Sprig of mint, leaves removed and finely chopped
Method
1. Beat the vinegar, garlic, most of the oil and a pinch of salt into the yoghurt and fold in most of the cucumber. Serve in a shallow dish with the rest of the oil spooned over, and the remaining cucumber on top.
Recipe, Linda Tubby
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