One packaging of thick Greek yoghurt, approx. 180 - 200 ml
Salt and pepper as required
A teaspoon of olive oil
Wash, dry and optionally peel the cucumber. Grate it on a large-mesh grater. Sprinkle with 2 pinches of salt, mix, leave for about 30 minutes to release the liquid. Press the grated cucumber against a sieve, put it into a bowl and squeeze the garlic through a press.
Combine with yoghurt, season with pepper, chopped dill and olive oil. Serve with sliced vegetables, as a dressing for pizza, skewers or grilled vegetables.
