1 Lebanese cucumber, ends trimmed and skin left on
½ clove garlic, peeled and minced
500g natural unsweetened yoghurt
1 tblspn lemon juice
2 pinches salt
Freshly ground pepper
½ tspn ground cumin
½ tspn ground coriander
1 tblspn chopped coriander leaves
Coarsely grate cucumber onto a towel and squeeze out excess water.
Mix all ingredients together in a bowl and adjust seasonings as desired.
Use as a cooling side dish for a hot curry or as part of a canape platter with mini pappadums and Indian chutney.