Mum used to make this for my family for as long as I can remember. And I think, given that I was a really skinny and scrawny child, she was overjoyed that there was something I would willingly eat in abundance. I remember her giving me crunch pita bread and a whole Tupperware box of this stuff, and id just dip and gobble it up in front of the TV. Now a chick in my 30s, this salad is the stuff I make whether or not I’m out of ideas for lunch or a dish party or when someone visits. It comes together in no time, and if your yogurt is a good brand, it should live for a week in your fridge. Yum! No salt required so sit back and don’t worry about your sodium intake ;)
So, aside from scooping it up with crackers and crunchy bread and so on, it’s great with any dish you serve with rice. Don’t hold back!
Ingredients:
3 large cucumbers, washed (peeling is an option. I just leave the skins on for extra color and crunch – and for the chlorophyll!)
1 ¼ cups plain yogurt (that’s about 3 small tubs)
1 teaspoon minced garlic
½ teaspoon cumin
¼ teaspoon pepper
¼ teaspoon powdered mint (optional)
Drizzle of olive oil
Method:
Grate cucumbers into a bowl. Scoop them all into one bundle and with your hand, press down hard and tilt, squeezing the liquid out of the cucumbers into the sink. Cucumbers should be slightly damp.
In the same bowl, add yogurt, garlic, cumin, pepper, and mint (if you’re using it) and mix with a spoon until combined
Dish into your serving bowl, drizzle with olive oil and garnish with a pinch of cumin. Enjoy!