(GREEK YOGURT DIP)

2 Lebanese cucumber

1kg greek yogurt

4 garlic cloves (minced)

1 bunch dill leaves (washed and finely chopped)

1 small lemon (zest and juice)

3 tbl sp olive oil

Sea salt

1. In muslin cloth or thin tea towel, place onto sieve on top of large bowl. Grate the cucumber in first on the bottom. Then pop yogurt on top. Using an elastic band, tie the cloth tight at the top and allow to drip in the fridge for 6 hours or overnight if you can. Once time is up, gently squeeze any excess liquid out.

2. Add in finely grated garlic, finely chopped dill, lemon zest and juice, olive oil and season with salt to your taste.