1.Place yoghurt onto a large square of double-thickness muslin. Tie ends of muslin together; hang over a large bowl or place in a sieve to drain. Refrigerate 2 hours or until yoghurt is thick; discard liquid in bowl.
2.Meanwhile, combine cucumber and salt in a medium bowl; stand 20 minutes. Squeeze out excess liquid.
3.Stir yoghurt into cucumber mixture with garlic, juice and mint; season to taste. Drizzle with oil.
Muslin, a cotton cloth, is available from craft and cookware shops.
Note
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