By Sally Cameron

This cucumber and yoghurt salad can be used to dress up a simple lettuce salad or accompany many different sandwiches and spicy meat dishes.

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



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