Tzatziki

¼ kg Greek Yoghurt (Greek style will do)

2 medium cucumbers

2-3 cloves of garlic

¼ teaspoon salt

3-4 tabsps Neolio single estate organic oil

1 tbsps white vinegar

1 tbsp finely chopped mint or 2 tbsps finely crushed dry mint leaves)

Peel, de-seed and very finely chop 1 of the cucumbers. Peal and grate the other cucumber and strain the pulp to remove all water. Place garlic and salt in a mortar and grind to a paste. Mix the yoghurt, cucumber and garlic in a medium-size bowl. Slowly add the vinegar and olive oil to reach a smooth consistent texture. Add the mint and refrigerate until required. Garnish with flat leaf parsley.