Cucumber & Mint Yogurt

Name: Cucumber & Mint Yogurt
Total time: 20 min
Yield: 4 servings
Ingredients: 300 g Thick Greek yogurt; 200 g Cucumber; 1 tsp Dried mint; 5 g Fresh dill; 20 g Walnut halves; 1 clove Garlic; 0.25 tsp Salt; 0.13 tsp Black pepper

Cool cucumber, thick yogurt and dried mint make a gentle start to supper, with walnuts for a little crunch.

20 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Thick Greek yogurt300 g
Cucumber200 g
Dried mint1 tsp
Fresh dill5 g
Walnut halves20 g
Garlic1 clove
Salt0.25 tsp
Black pepper0.13 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk and walnuts.

Method

Prepare the cucumber

Wash the cucumber and dill. Cut the cucumber into small dice; if its centre is very seedy, scoop that soft part out first. Pat the dice dry. Finely chop the dill and grate the garlic.

Mix the bowl

Stir yogurt, cucumber, dried mint, most of the dill, garlic, salt and pepper together. Leave in the refrigerator for 10 minutes so the mint softens.

Finish and serve

Chop the walnuts. Divide the dip between four small bowls, or spread on a sharing plate, and sprinkle with walnuts and the reserved dill. Keep refrigerated until serving.

Drying the cucumber keeps the yogurt thick without an extra draining step.

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