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This wonderfully refreshing sauce, dip, starter, call it what you will, is very versatile. It can be used as an accompaniment to simple lamb souvlakia (kebabs), spread on little squares of bread as a snack with your apéritif, or served as a dip to go with mixed, raw vegetables (crudités) such as crisp batons of carrot, celery, spring onion etc.

1	cucumber, unpeeled
500g/1lb 2oz	best-quality Greek yoghurt
6	garlic cloves, very finely chopped, then crushed into a paste
	olive oil
	wine vinegar
	sea salt

Cut the cucumber lengthways in half, remove the seeds with a teaspoon and discard. Grate the cucumber on a cheese grater, put into a colander and sprinkle with sea salt. Leave to drain for 30 minutes-1 hour. Give it a good shake to make it as dry as possible.

Put the yoghurt into a bowl, whisk in the garlic paste and add the cucumber. Stir in well, then stir in a dash of olive oil and a dash of vinegar. Taste it and add a little more olive oil and vinegar if necessary (it must not be too runny). Refrigerate until required.