We know this sauce so well, thanks to all our Middle Eastern brothers and sisters; it is also very Greek and Mediterranean. Light and tangy, it goes with just about anything. Try it with vegetable kebabs and Vegetable jalfrezi.
Peel and grate the cucumber, then place in a blender. Add the salt and blend for about 20 seconds.
Pour the blended cucumber through a strainer to separate the liquid from the pulp. Discard the liquid and place the pulp in a mixing bowl. Add the remaining ingredients and mix well with a wooden spoon.
Cover and refrigerate until ready to serve; it is best made on the day it will be consumed.
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