• 300g natural Greek thick yoghurt
  • 1 Lebanese cucumber, halved lengthways and deseeded
  • 1 garlic clove, crushed
  • 1 tablespoon white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dill, finely chopped
  • 1 teaspoon sea salt flakes
  1. Grate cucumber and sprinkle with sea salt. Sit for 10 minutes and then firmly squeeze out the moisture.
  2. Add all ingredients to a bowl and stir to combine.
Recipe by Helen Tzouganatos at