Sunday, August 30, 2009
1 Small (100 g) Cucumber, seeded
250 ml (1 Cup) Greek Yogurt
2 Cloves Garlic, minced
2 tsp Finely Chopped Fresh Mint Leaves
2 tsp Finely Chopped Fresh Dill
Lemon Juice to taste
Sea Salt to taste
Grate the cucumber and sprinkle about ½ tsp of salt. Let it stand for about 10 minutes. Then squeeze the excess juice from the cucumber.
In a medium bowl, mix cucumber with yogurt, garlic, mint leaves, dill and season well with lemon juice and sea salt.