Yoghurt and Cucumber is such a heavenly pairing that it is used around the world to make a cooling accompaniment to meals (and the pair is also often blended together to make cooling Summer drinks).
This recipe is reminiscent of the Middle East, where mint and garlic are added to yoghurt with cucumber. This can be used as a dip (for me, dips never went out of fashion), or a cooling yoghurt salad to have with meals. It can be a sauce or dressing, or make it thick and use it as a spread.
Yoghurt with Cucumber and Mint
2 cups plain unsweetened yoghurt (Greek or Indian are good choices)
1 bunch mint, leaves chopped finely – set aside half for garnishing
1 – 2 cloves garlic, minced
1 medium cucumber, peeled, seeded and grated
pinch sea salt and some freshly ground black pepper
Mix all of the ingredients together, reserving half of the mint for garnishing. Cover and refrigerate for a few hours to allow flavours to develop.
When ready to serve, sprinkle with the remaining chopped mint leaves and serve.