Yoghurt with cucumber
Sauces / Summer / Yotam Ottolenghi & Sami Tamimi / Serves: 8

100gm small cucumbers
250gm Greek yoghurt
1/2 garlic clove, crushed
pinch of cayenne pepper
1/2 tablespoon dried mint
1 tablespoon fresh mint, chopped
1 tablespoon lemon juice
1/4 teaspoon salt
pinch of ground white pepper


Ebury Press: 2012

Peel the cucumbers and cut them into very thin slices.
Mix all the rest of the ingredients in a medium bowl, add the cucumbers and check the seasoning.
Leave in the fridge for 30 minutes.
Serve cold.