This is a cool, refreshing starter that is perfect on a hot summer's day. Prepare it a day ahead of time and finish it off just before your guests arrive.
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1 telegraph cucumber
½ teaspoon salt
1 teaspoon sugar
¼ teaspoon dried dill
1 garlic clove, crushed
2 tablespoons lemon juice
2 tablespoons olive oil
¾ cup Greek-style yoghurt
Directions Prep:2hr25min › Ready in:2hr25min
If you have a canelle knife, use it to remove strips of peel along the entire length of the cucumber to give a striped effect. If you don't have a canelle knife use a vegetable peeler to do the same thing. Slice the cucumber into very thin rounds with a sharp knife.
Put the cucumber rounds into a plastic container, add the salt, sugar, dill, garlic, lemon juice and olive oil and mix together gently. Cover the container and marinate in the refrigerator for 2 hours, stirring occasionally.
Just before serving, drain the cucumber and mix it with the yoghurt. Serve in individual dishes with crusty bread.