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500 ml/18 oz./2cups low-fat organic yogurt - wrapped in muslin and squeezed gently to drain it a little or left overnight in a sieve to grain in a bowl
2 tbsp. olive oil
2 tsp. white wine or cider vinegar
2 cloves of garlic - pulped in a mortar with a little salt
2 fresh mint leaves - finely chopped
1/4 medium cucumber - peeled, quartered length wise, deseeded and finely chopped
salt and pepper
1. Carefully scrape the drained yogurt into a mixing bowl
2. In a separate small bowl, whisk the oil and the vinegar together. Mix in the garlic and mint.
3. Fold this into the yogurt, then add the cucumber. Season lightly, taste and refrigerate.
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