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.

STEP 2.    

Place the cucumber into a small bowl with the yoghurt, lemon juice and coriander. Season with salt and pepper. Stir to combine.