Line a bowl with several layers of absorbent kitchen towel. Cut the cucumber into 8 strips lengthways. Slice away the core and seeds then chop the cucumber as thinly as possible into a bowl – or if you prefer a less chunky dip use the coarse blades of a grater to grate the cucumber. Let it stand for a short while then drain into a colander, gently squeezing out any liquid.
Finely chop the fresh garlic cloves. Spoon the yogurt into a clean bowl then stir in the garlic and mint. Season with a little salt and stir in the cucumber. Cover tightly to refrigerate as best served very cold.
Just before serving garnish with some fresh mint and an optional drizzle of extra virgin olive oil.
Cook's tip: If you are making the dip ahead of time you may want to sprinkle the cucumber with salt and leave to draw out excess moisture before draining and proceeding with step 1.
*All information included in this recipe has been provided by Produce World.