Tzatziki

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Step 1

If time allows, put the yoghurt in a sieve suspended above a bowl and leave to drain for a couple of hours. Meanwhile, crush the garlic into the oil with a pinch of salt and leave to infuse.

Step 2

Coarsely grate the cucumber and put in a colander in the sink. Salt lightly, toss and leave to drain for 30 minutes.

Step 3

Stir the garlicky oil and vinegar into the yoghurt. Squeeze out the cucumber very well, then stir this in, too. Allow to sit for a couple of hours, but preferably overnight.

Step 4

Just before serving, season to taste, adding more oil or vinegar if necessary, then finely chop the dill or mint (discarding the tough stems) and stir into the tzatziki.