Tzatziki

INGREDIENTS
2 garlic cloves
2 tbs olive oil
1 tbs lemon juice
1 small cucumber
1 tsp salt
600g thick plain greek yoghurt
2 tsp dried mint

METHOD
Combine garlic, olive oil and lemon juice in a small bowl and leave to one side.
Peel the skin of the cucumber lengthways in alternate stripes - miss one, do one.
Grate the cucumber coarsely and put in a fine sieve over the sink.
Sprinkle with salt and leave for about half an hour to let the juices drip away.
Squash it with your hands or a wooden spoon to extract the liquid (this will prevent your tzatziki being watery).
Place the yoghurt in a bowl and stir in the mint, crushing it between your fingers as you add it. Add the garlic oil mixture and cucumber and season with some black pepper.
Mix through well and taste for salt before serving.

COMMENTS
If you aren't serving it immediately, store in a covered container in the fridge, where the flavours will mature. It should keep for a couple of days.

SERVINGS
6-8

SOURCE
Tessa Kiros Falling Cloudberries