Cypriot yoghurt, cucumber and mint dip (Talattouri)

1. Coarsely grate the cucumber (with skin), salt lightly and leave in a sieve for 10 minutes, then squeeze out the liquid thoroughly.

2. Crush the garlic to a paste with a pinch of salt.

3. Stir the yoghurt (ideally thick sheep's or goat's) until smooth in a bowl.

4. Add the cucumber, garlic, dried mint (crumbled between your palms), lemon juice and half the olive oil and mix.

5. Season with salt and chill for at least 30 minutes so the flavours blend.

6. To serve, drizzle with the remaining olive oil and sprinkle with a pinch of dried mint; serve with souvla, sheftalia, koupepia or pitta.

Tip: Talattouri is the Cypriot cousin of Greek tzatziki – the difference is the dried mint, which Cypriots put in almost every yoghurt dish.