Cucumber Yoghurt Sauce
Makes 1 1/2 cups
1 small Lebanese cucumber, grated
1 cup (250g) natural Greek-style yoghurt
1 tablespoon fresh lemon juice
½ cup coriander leaves, finely chopped
Salt and pepper, to taste
Place cucumber in a piece of muslin cloth and gently squeeze over a bowl to remove excess liquid. Discard liquid.
Place the cucumber into a small bowl with the yoghurt, lemon juice and coriander. Season with salt and pepper. Stir to combine.