Tzatziki

Serves 4

This side-dish works best in the summer and can be served with bread, lamb, vegetables and potatoes. It is a mainstay in middle Eastern cuisine, although we are bringing it here as a Greek dish. Give it a try, close your eyes and picture yourself on a beautiful beach in Antiparos.

Ingredients:
1 cup natural yoghurt (greek-style is best, particularly sheep-milk yoghurt)
1 firm cucumber
2 cloves garlic
1 teaspoon white wine vinegar
1-2 tablespoons olive oil
1/2 teaspoon dijon mustard
Sea salt

Instructions:
Take a bowl and fill it with the yoghurt.
Peel the cucumber, grate it and put it into a separate bowl adding some salt. Let it draw some water and then drain it well by pressing it into a sieve using a large spoon. Add it to the yoghurt. (You can reserve the juice and drink it – it’s delicious and healthy.)
Peel and finely mince the garlic cloves and mix it into the yoghurt mass along with the vinegar, olive oil, mustard and a little salt to taste.
A few finely chopped mint leaves are optional, and taste lovely in the mix.