This is the ‘classic’ recipe, as given to me by Total Greek Yoghurt.

170g Total (I used 0% as that’s what I had but usually I’d use full fat)

1/2 cucumber, grated

1 fat clove garlic, crushed

3 springs mint, finely chopped (I used a mix of English and Moroccan mint leaves)

sea salt to taste

olive oil to garnish

Grate the cucumber onto a towel or kitchen paper, and then squeeze out all the juice.

Put the cucumber into a bowl, add the crushed garlic, mint and yoghurt and mix well.

Season to taste.

Changes: I used 200g yoghurt, and I also added 1/2 tsp dried mint because I lie the flavour. I usually add a squeeze of lemon as well, just to give it a bit more sharpness.