Cool & sharp

Minted Yoghurt & Cucumber

A 10-minute no-cook dip

Serves 6GreekVegetarianGluten-freeNut-free

Cool, garlicky and sharp — the perfect partner for rich lamb. Make it first so the flavours have time to settle.

10 min

Active

+10 min rest

~400 g

Makes

serves 4–6

None

Heat

cooling by design

None

Cook

just stir

Method

Prep
Drain the cucumber
Grate the cucumber, toss it with a pinch of salt, and let it sit in a sieve. Then squeeze it out hard in your hands or a cloth.
Why: Skip this and you’ll end up with a watery dip.
Draining5:00
Cook from here
Prep
Mix it together
Stir everything together — yoghurt, squeezed cucumber, garlic, mint, lemon juice and olive oil.
Cook from here
Serve
Season & let it sit
Salt to taste, then give it 10 minutes for the garlic and mint to come through. Stir again just before serving.
Resting10:00
Cook from here

Make it tzatziki: swap mint for dill. Make it harissa yoghurt: drop the cucumber and swirl in 1–2 tsp harissa. Keeps 2–3 days.

Prep
Drain the cucumber
Grate the cucumber, toss it with a pinch of salt, and let it sit in a sieve. Then squeeze it out hard in your hands or a cloth.
Why: Skip this and you’ll end up with a watery dip.
Draining5:00
Cook from here
Prep
Mix it together
Stir everything together — yoghurt, squeezed cucumber, garlic, mint, lemon juice and olive oil.
Cook from here
Serve
Season & let it sit
Salt to taste, then give it 10 minutes for the garlic and mint to come through. Stir again just before serving.
Resting10:00
Cook from here