500g Greek or natural yoghurt
1 clove garlic, minced
Handful of mint, chopped
Handful of dill, chopped
1 lemon, zest and juice
Extra virgin olive oil
Halve the cucumber lengthways and discard the watery centre with a spoon. Grate what remains onto a tea towel.
Collect the corners of the tea towel so you can squeeze the remaining liquid out of the cucumber.
Add all the ingredients to the yoghurt and mix to combine.