Saturday, 28 June 2014


Okay, so this isn't exactly a meal, it's an accompaniment to many other sorts of food, typically mediterranean and middle eastern, but this goes well, i think, with the tandoori chicken recipe i posted a few weeks ago, particularly as it can use up the 250g of yoghurt that goes unused!

You will need the following ingredients:

Whole Cucumber
A Lemon
250g of Greek Yoghurt
Salt & Pepper
Garlic Paste
Olive Oil

Utensils Needed:

Large Ceramic Bowl
Chef's Knife

First of all, take the cucumber and peel it. Yes, that's right, peel it. You don't need a lot of pressure on the peeler to remove the skin either. Once peeled, slice lengthways and scoop out the pulp/seeds with a teaspoon. slicing a 'V' groove here with the knife aids in seem removal. This is done to stop it from becoming too watery. You want to be left with the cucumber looking as it does below:

 Then, simply dice the cucumber into fairly sizeable chunks.

At this point, add the juice of half the lemon, a good grind of black pepper and a large pinch of salt (don't overdo the salt, though). Add a good heaped teaspoon of garlic paste (or crushed garlic if you prefer) and mix through thoroughly.

Mix in the 250g of yoghurt at this point. Make sure it's well mixed as possible.

Ta-da! Done. See? Pretty simple for a side dish, takes about 10 minutes to prepare. The recipe will scale as well, so if you do double the cucumber - double the yoghurt. It will keep in the fridge for a day, two at a push, so try not to make too much of it in one go.

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