- ½ cucumber
- a pinch of sea salt flakes
- 150g natural yogurt
- 1 tbsp finely chopped mint leaves
Peel the cucumber and coarsely grate it on to a board. Take a handful and squeeze out the excess juice over a sink; transfer to a bowl. Repeat the squeezing process with the rest.
Season the cucumber with the salt, and stir in the yogurt and mint. Cover and keep in the fridge until ready to serve.