250g full fat Greek yogurt

½ - ¾ salad cucumber

5 garlic cloves
Some mint leaves

Black pepper

Salt

Olive oil

A must with Greek, Turkish food or just as a dip.

Peel and crush the garlic, sprinkle with salt and olive oil and leave to infuse. Have the cucumber and deseed it with a tablespoon. Coarsely grate the cumber (I normally leave the skin on but peel if you prefer). Once done you need to squeeze as much liquid out of the grated cucumber as possible.
Tip the grated cucumber into a bowl, then add the yoghurt, infused garlic, mint and pepper. Mix until all ingredients are combined.

When it comes to serving, spoon the tzatziki into a nice bowl or ramekin and drizzle with extra virgin olive oil.