Instructions

1. Finely grate the cucumber and put it in a bowl. Add a teaspoon of salt and soak for minimum 15 minutes (up to an hour). Squeeze out the liquid, then put it in a mixing bowl.
2. Mince the garlic and finely chop the herbs. Add these to the cucumber, then pour over the yoghurt. Combine well. If it’s too thick, add some olive oil, kefir or lemon juice.
3. Taste and adjust the seasoning.
4. It’s best to rest in the fridge, covered, for 10-15 minutes before serving (if time allows).
5. Garnish with herb leaves, olives (optional) and ground pepper just before serving.