4 cucumber, peeled and diced
Salt and freshly ground black pepper
150 ml plain firm-set yoghurt
1 garlic clove, crushed
15 ml/1 tbsp chopped mint
Warmed pitta bread, to serve
Place the cucumber in a colander, sprinkle with salt and leave to stand
for 30 minutes. Rinse, drain well and pat dry on kitchen paper (paper
towels). Place in a serving bowl and mix with the remaining ingredients.
Cover and chill in the fridge before serving with warmed pitta bread.