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
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.
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.