200g Greek-style yoghurt
1 Lebanese cucumber, seeded, grated
2 tbs finely chopped mint leaves
1 garlic clove, crushed
1.
Place yoghurt in a muslin cloth-lined sieve set over a bowl. Cover and chill for 3 hours or until drained and thickened. Place in a small bowl with cucumber, mint and garlic. Stir well and season to taste.