Woeful, I didn’t take a photo, but it was delicious, and the leftover was used to marinate some chicken thighs the next day – that was very inspired thinking from Mr MWCED and worked amazingly!
1 small cucumber
2/3 cup thick Greek Yoghurt
1 large garlic clove, finely chopped or minced
1 tablespoon olive oil (use a good one)
2 teaspoons white vinegar
¼ teaspoon salt
finely chopped mint and parsley (or dill)
Grate cucumber (do not peel). Put in sieve over a bowl and place in fridge for as long as you can (a few hours is good – overnight is better).
Combine the yoghurt, garlic, olive oil, vinegar and salt in a bowl and place in fridge for a few hours (overnight would be better). The longer you leave it in the fridge the more mellow the fresh garlic will become.
When ready to serve combine the cucumber (you might need to press out some more moisture) and yoghurt mixture and stir in the herbs.
I served this tonight with pan fried tarakihi and Spanakorizo (Greek Rice). Even got a “it’s delicious’ from Mr MWCED.