Tzatziki

Method

Grate the cucumber and squeeze out excess moisture using a clean tea towel or kitchen paper to ensure a thick, creamy tzatziki. Mince the garlic finely and fold it into the Greek yoghurt along with the grated cucumber, fresh dill, lemon juice, and olive oil. Season to taste with salt and black pepper, then refrigerate for at least 30 minutes to allow the flavours to meld. Serve chilled as a dip, sauce, or condiment alongside grilled meats, vegetables, or with warm pitta bread.