Ingredients

Step by step

1. Coarsely grate the cucumber on a box grater, then scrape into a sieve over a bowl. Sprinkle over the salt and toss a few times. Leave to drain for 30 minutes-1 hour. Give the cucumber a final squeeze through the sieve and pat dry with kitchen paper.
2. Mash the garlic, yogurt, crumbled feta and some black pepper with a fork in a bowl. Add the cucumber and mix well until everything is combined.
3. Tip into a bowl and drizzle over the oil. Serve with flatbreads, crackers, pittas, toasted baguette slice or crudités.
   Tip

   Salting
   This preservation method originated before the invention of the fridge, and was commonly used for meat or fish. However, the fact that it draws water out means it’s also perfect for firming up vegetables – particularly before pickling. It also intensifies the flavours of watery ingredients such as cucumber, courgette, and tomatoes.