serves
6
prep
5 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
difficulty
Easy
level
Ingredients
- 500 g Greek or European-style yoghurt
- 1 large clove garlic, minced
- ¾ tsp salt
- 2 cups sliced Lebanese cucumbers
- ½ tsp dried mint or 1 tbsp fresh mint, finely chopped
- shredded mint leaves, to serve
- extra-virgin olive oil, to serve
Chilling time 30 minutes
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
In a serving bowl, combine yoghurt, garlic, salt and mix until smooth. Add cucumber and mint and mix to combine. Place in the fridge for 30 minutes until chilled.
To serve, scatter over shredded mint and drizzle with olive oil.
Photography by Alan Benson
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
