Roughly grate the cucumber and put it in a sieve. Set the sieve over a bowl or suspend it over the kitchen sink, and sprinkle
In a separate bowl, combine the garlic and olive oil, then mix in the Greek yoghurt and vinegar. Add the chopped dill and stir well.
After one final squeeze to get rid of any remaining liquid, pat the cucumber dry with kitchen paper, then fold it into the yoghurt mixture. It should be quite thick. Season to taste with salt and pepper (and extra vinegar if needed) and chill in the fridge until you’re ready to eat it.