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.