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Tzatziki (Cucumber & Yoghurt Dip)


Serves 2

750 grams plain Greek yoghurt
1 cucumber, peeled, seeded and chopped
4 cloves crushed garlic
pinch of salt
1 tablespoon olive oil
3 tablespoons fined chopped dill
squeeze of lemon


Drain the yoghurt in a sieve lined with absorbent paper towels or muslin for about an hour.

Place yoghurt into a bowl and add all other ingredients season to taste, cover and place in refrigerator until needed.

Serve with pita or fresh crusty bread.

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