Bulgarian 'Snow White' yoghurt and cucumber salad (Snezhanka)

1. If the yoghurt isn't thick enough, drain it in a sieve lined with a tea towel for 1-2 hours (Greek yoghurt is fine as it is).

2. Peel the cucumbers, cut into very small dice or grate coarsely, salt lightly, leave for 10 minutes, then squeeze out the liquid thoroughly.

3. Crush the garlic to a paste with a pinch of salt, finely chop the dill, toast the walnuts in a dry pan and chop roughly.

4. In a bowl, stir the yoghurt smooth, then mix in the cucumber, garlic and most of the dill; season with salt.

5. Pile into a bowl, drizzle with the olive oil and sprinkle with the walnuts and remaining dill.

6. Chill for 30 minutes and serve cold alongside grilled meats or fresh bread.

Tip: Snezhanka ('Snow White') is essentially a thick, spoonable version of tarator and a favourite salad of the Bulgarian summer. The secret is thickness: the better you squeeze the cucumber, the creamier it stays.