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Creamy yet light and refreshing, this is great as a dip with pieces of pitta bread as part of a tapas selection, along with juicy black olives, stuffed vine leaves (see page xxx), some cherry tomatoes and any anything else you fancy.

SERVES 2–4

cucumber

salt

250g (9oz) thick full-fat Greek yoghurt

1 small garlic clove, crushed

freshly ground black pepper

tsp red or white wine vinegar

1 tbsp chopped fresh mint or chives

Peel the cucumber and grate it coarsely. Put the grated cucumber into a sieve, mix with a pinch or two of salt, then cover with a small plate with a weight on top and leave over a bowl to drain for 30 minutes to draw out the extra liquid. Pat dry on kitchen paper.

Mix the yoghurt, cucumber and garlic together in a bowl, then season to taste with salt and pepper. Put into a serving bowl and scatter with chopped mint or chives. Serve chilled.