Prep Time: 10 minutes
No of Serves: 4-6
Recipe courtesy of Jalna
1 medium Lebanese cucumber, skin on, seeded, finely chopped
1 ½ cups Jalna Greek Yoghurt
1 tablespoon lemon juice
1 large garlic clove, crushed
Cracked black pepper
2 tablespoons chopped fresh mint
Nutrition Information (per serve)
|Energy||327 kJ (78 calories)|
- Cut cucumber in half lengthways. Scoop out seeds with a teaspoon. Leave skin on and chop flesh very finely.
- Combine cucumber, yoghurt, lemon juice and garlic in a bowl Season with pepper.
- Fold in the mint, reserving a little for garnish. Sprinkle remaining mint over the top.