A traditional Greek dip or to cool a fiery curry.

1 medium continental cucumber
1 1/2 cups Jalna Greek Style Natural or Low Fat Greek Style Yoghourt
1 tablespoon lemon juice
1 large clove garlic, crushed
Salt and ground black pepper
1 tablespoon chopped fresh mint

• Peel cucumber thinly leaving some of the green under the skin on.
• Cut in half lengthways, scoop out the seeds and chop very finely.
• Combine Jalna Yoghourt, cucumber, lemon juice, and garlic in a bowl and season with salt and pepper.
• Fold in half the mint, and sprinkle the rest over the top