Ingredients

• 1 cucumber
• 1 tablespoon of chopped fresh mint
• Salt and black pepper

• 4 garlic cloves
• A pinch of cayenne pepper
• 1 tablespoon of Acropolis Extra Virgin Olive Oil (dressing)
• ½ a lemon
• 1 tablespoon of chopped fresh dill
• 1 stem of fresh dill (garnish)
• 1 pinch of cayenne pepper (garnish)
• 1/2 teaspoon of salt
• 2 cups of Greek yogurt

Method

• Put grated cucumber with a pinch of salt in a bowl and leave for 12 to 14 minutes to bring out the juice.
• Put the yogurt into a different bowl. Place the cucumber and its juice onto a paper towel and squeeze the liquid out of the cucumber. Mix the cucumber into yogurt. Add the crushed garlic, cayenne pepper and lemon juice.
• Mix the dill and mint into the cucumber and yogurt mixture.
• Season with salt and black pepper.
• Cover the bowl with cling film and put in the fridge for at least 5 hours.
• Once ready put into a serving bowl and garnish with the dill, cayenne pepper and some Acropolis Ultra-Premium Extra Virgin Olive Oil.