Yoghurt dip

So many cultures have a refreshing yoghurty dip: raitha for the Indians, tzatziki for the Greeks. Call it what you like, I love this stuff and can eat it for breakfast, in bed, lunch or dinner.

As for the mint, you could use an Indian trick: mint sauce in a jar! Or try other fresh herbs such as coriander, dill, parsley, tarragon (very Georgian).

Another option is to use radishes instead of cucumber, which gives it an attractive pink hue.

Course: Dips, Starters, Vegetarian starter

Cuisine: Cypriot, Greek, Indian, Middle Eastern, Turkish

Keyword: Raitha, tzatziki, Yoghurt dip

Servings: 8

Equipment

Blender

Ingredients

1 cucumber, peeled and seeded if it's not good quality, chopped into thin slices. peeled and seeded if it's not good quality, chopped into thin slices.
1 tbsp Maldon sea salt or other good sea salt
300 ml Greek style yoghurt
2 tbsp dried or fresh mint, or other herbs of your choice
1 lemon, juice of
More salt to taste

Instructions

One you've prepped your cucumber slices, salt them. This is a tip I got in France for making the cucumber crunchy. Leave for half an hour or longer.
Tip away the excess liquid.
Then add the yoghurt and the rest of the ingredients. Garnish with fresh mint.