Preparation info
  • Makes approx 2 cups | Serves


    • Difficulty


Appears in
Ripe Recipes

By Angela Redfern

Published 2010

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  • ½ telegraph cucumber, halved and de-seeded
  • 1 cup (280g) unsweetened natural yoghurt
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Into a bowl, grate the de-seeded cucumber and sprinkle with a large pinch of salt. Set aside for 10 minutes.

Rinse the cucumber under cold running water. Strain and squeeze the excess liquid out with your hands.

In a bowl, mix together the yoghurt, mint and cucumber. Season with salt and pepper to taste.