Cucumber and Yoghurt Chutney

• 200 g cucumber
• 20 g picked mint leaves
• 200 g

Peel the cucumber and slice it in half lengthways. With a small spoon, scrape out the seeds, then chop the flesh into small dice. Put in a bowl.

Finely chop the mint and add to the bowl, then mix in the Greek yoghurt, cumin, lemon juice and garlic. Season with a little salt.