(serves 2-4)
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