By Victoria Alexander and Genevieve Harris
This dip is very light and fresh and is best eaten soon after it is made as it becomes watery as it sits.
GRATE THE UNPEELED CUCUMBER and place it in a colander. Sprinkle the salt over and leave it to rest for 10 minutes. Squeeze the excess moisture out of the cucumber and place the cucumber in a bowl. Mix in the yoghurt, garlic and lemon juice, then season with the pepper.