I made this sauce the other day to go with my chickpea and spinach pie, but found it accompanies several things quite well and keeps for longer than you'd expect. So here goes:
Ingredients
75g Greek yogurt
1/4 cucumber
1tsp lemon juice
1 small clove of garlic, finely grated
1 tsp mint sauce
Method
Ingredients
75g Greek yogurt
1/4 cucumber
1tsp lemon juice
1 small clove of garlic, finely grated
1 tsp mint sauce
Method
- Peel and deseed the cucumber and cut the remaining flesh into cubes. Put in a sieve and sprinkle with salt to draw out the moisture. Leave over a bowl for the excess moisture to drip out for about 20 minutes.
- Combine the rest of the ingredients in a separate bowl, then add the cucumber and blitz with a food blender until fairly smooth. Voilà!
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