Tzatziki (Cucumber & Yoghurt Dip)
750 grams plain Greek yoghurt
1 cucumber, peeled, seeded and chopped
4 cloves crushed garlic
pinch of salt
1 tablespoon olive oil
3 tablespoons fined chopped dill
squeeze of lemon
Drain the yoghurt in a sieve lined with absorbent paper towels or muslin for about an hour.
Place yoghurt into a bowl and add all other ingredients season to taste, cover and place in refrigerator until needed.
Serve with pita or fresh crusty bread.