(serves 2-4)

  • 250ml Greek yoghurt
  • 2 cloves garlic (or 1 if you want to keep it a bit tamer!)
  • Half a cucumber
  • Salt and pepper
  • Olive oil
  • 1/2 tsp vinegar
  • A little parsley
  • A couple of soft black olives


Put the yoghurt in a bowl. Crush the garlic cloves and add to the yoghurt. Grate the cucumber (don’t peel) and squeeze the liquid out before adding to the yoghurt. Add some olive oil, a little vinegar and pepper to taste and mix all ingredients well. Sprinkle some fresh parsley and top with a couple of olives. Serve with pitta or crusty bread to dip