Turkish Cucumber Salad
Food Styling: Lou Kenney. Styling: Charlie Phillips
Serves 6
This makes a generous quantity and has endless uses as a dip in the days that follow – but you can halve the quantity if wished. The richer your yogurt the better.
500g full-fat greek yogurt
2 heaped tbsp finely chopped chives, plus a few extra
1 cucumber, ends discarded, peeled and coarsely grated
- Spoon the yogurt into a large bowl, stir in two thirds of the chives and season with a little salt.
- Using your hands, squeeze out and discard as much of the liquid from the grated cucumber as possible, then stir the cucumber strips into the yogurt.
- Transfer to a serving bowl, drizzle over some olive oil and scatter with more chives.