Cucumber and yoghurt dip
1 medium Lebanese (short) cucumber, peeled, cut in half lengthways, deseeded 260g (1 cup) plain
full-fat yoghurt 1 garlic clove, crushed 1 tsp ground cumin large handful of mint
leaves, finely chopped Celtic sea salt, to taste
1 Grate the cucumber using the large-holed side of a grater. Transfer to a sieve and squeeze the liquid out with your hands. Combine with the remaining ingredients in a medium bowl and stir well.