Ingredients
- 400g greek yoghurt
- 2 small cucumbers, or ½ large cucumber
- 1-2 small garlic cloves, peeled
- Salt
- 1 small handful fresh mint leaves, finely chopped
- ½ tsp dried mint (optional)
- Extra-virgin olive oil
Preparation
Put the yoghurt in a mixing bowl and beat it with a fork until very smooth.
Top and tail the cucumbers and coarsely grate them into the same bowl. Finely grate the garlic and add it to the yoghurt mixture with half a teaspoon of salt, all but a scattering of the fresh mint and the dried mint, if using.
Pour over some olive oil in a swirl, top with the last of the fresh mint and serve with the koftas above.
Notes
A dip that is delicious for breakfast with bread, olives and feta, and perfect for layering in a sandwich and insanely good with grilled aubergine.
