Tzatziki (Cucumber Mint Yoghurt Dip)

Ingredients

Serves 4-6

• 300g  natural yoghurt
• 2 Lebanese cucumbers, deseeded, grated
• ½ t salt.
• 2 garlic cloves, crushed
• 1 lemon, rind finely grated, juiced

Method

1. Grate Cucumber and garlic into bowl.
2. Add salt – let sit for 10 mins for the cucumber to drain it’s juices.
3. Chop up the mint.
4. Drain juice from the cucumber bowl.
5. Add the mint, lemon rind, juice and the garlic.  Stir to combine.
6. You can eat it immediately, but it is nicer if it is left for half hour for the flavours to develop.

Combine yoghurt, cucumber, garlic, lemon rind, 1 tablespoon of lemon juice, lemon pepper and salt in a bowl. Cover. Refrigerate until required.