- 1 Lebanese cucumber, half-peeled, seeds removed
- 300 gm natural yoghurt
- 1 cup (loosely packed) mint, finely chopped
- ½ tsp dried mint
- 1 tsp lemon juice
- 1Grate cucumber into a bowl, add 1 tsp sea salt, stir to combine, then stand until liquid leaches from cucumber. Drain in a sieve, pressing to extract liquid, and transfer to a bowl. Add yoghurt, fresh and dried mint, and lemon juice, season to taste with salt, pepper and sumac and refrigerate until required. Serve well chilled, drizzled with extra-virgin olive oil, with radishes, or other crudités.