500ml yoghurt
1 large cucumber, peeled, seeded, diced
2 cloves garlic
2-3 tsp white wine vinegar
2 tsp fresh mint, chopped
2 tsp fresh dill, chopped
1 tbsp extra virgin olive oil
Set a very fine mesh sieve or a colander lined with a coffee filter or several layers of muslin over a bowl. Add yoghurt. Let drain at room temperature for at least 2 hours, or covered in the refrigerator for up to 24 hours.
Toss cucumber together with 1 teaspoon salt. Tip into a colander and let stand to drain for 30 minutes.
Press the excess water out of the cucumber. Rinse quickly, blot dry. Mash together garlic with a pinch of salt until a paste forms.
Combine yoghurt, cucumber and garlic paste in a medium bowl. Add white wine vinegar, mint and dill. Season to taste with salt and freshly ground black pepper. Drizzle over olive oil. Chill until ready to serve.
* This is a great accompaniment to our Greek Gyros. Recipe in the March 2014 issue of MiNDFOOD with Emma Thompson on the cover
