Yogurt dip with cucumber and mint

Yogurt dip with cucumber and mint

• serves

  4

• cook

  30 minutes

Ingredients

1 Lebanese cucumber

300g European-style yogurt

1 large clove garlic, crushed

2½ tablespoons mint, shredded

3 teaspoons lemon juice

1 tablespoon water

salt and pepper, to taste

toasted pita bread, to serve

Instructions

Cut the cucumber in half lengthways. Use a teaspoon to remove the seeds and discard. Thinly slice the cucumber.

Mix together the sliced cucumber, yogurt, garlic, mint, lemon juice, water, salt and pepper.

Serve the yogurt with wedges of toasted pita bread.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.