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This refreshing yoghurt dish is perfect with curries, lentil croquettes and bhajis.

SERVES 4–6

½ cucumber, peeled and diced

salt

275ml (10fl oz) natural yoghurt

½ green chilli, deseeded and chopped (optional)

Put the cucumber into a sieve set over a bow, sprinkle with salt, cover with a small plate with a weight on top and leave for 30 minutes to draw out excess water. Then rinse, squeeze and pat dry the cucumber with kitchen paper.

Mix the cucumber with the yoghurt and chilli.

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