Grate 220g Persian cucumbers* (unpeeled) and place in a colander over a bowl. Sprinkle with a little salt and leave to drain.

Meanwhile, place 1 garlic clove (peeled) in a mortar. Sprinkle with a pinch of coarse salt and pound to a paste.

Stir in 1 cup Greek yoghurt, 1 tbsp olive oil, 1 tbsp lemon (half a lemon), 1 tbsp finely chopped fresh mint and ½ tsp dried mint (or either just fresh mint or dried mint).

Squeeze as much water from the cucumbers as you can, leaving behind about ½ cup of cucumber pulp. Add to the bowl and stir.

Taste and adjust ingredients as required (salt, mint, yoghurt).

*Or substitute with regular cucumbers, but increase the quantity to 250g as they tend to have more water in them.