Tzatziki

Method

1. Halve the cucumber lengthways and scoop out the seeds (discard). Coarsely grate the flesh into a sieve set over a bowl, scatter with sea salt and leave to drain for 5-10 minutes. Put the yogurt in a mixing bowl with the mint, garlic and lemon juice. Squeeze out as much water as you can from the cucumber, then stir through the yogurt mix. Season to taste, then serve.

Try tzatziki served with crisps or tortilla chips with our sweetcorn salsa and artichoke and basil dip (pictured).