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
- Grate Cucumber and garlic into bowl.
- Add salt – let sit for 10 mins for the cucumber to drain it’s juices.
- Chop up the mint.
- Drain juice from the cucumber bowl.
- Add the mint, lemon rind, juice and the garlic. Stir to combine.
- 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.
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