Ingredients

(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

Procedure

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