• 0.5 cucumber
  • a pinch of sea salt flakes
  • 150 g natural yogurt
  • 1 tbsp finely chopped mint leaves


  1. 1

    Peel the cucumber and coarsely grate it on to a board. Take a handful and squeeze out the excess juice over a sink; transfer to a bowl. Repeat the squeezing process with the rest.

  2. 2

    Season the cucumber with the salt, and stir in the yogurt and mint. Cover and keep in the fridge until ready to serve.

Nutritional Details

Each serving provides
  • Energy 142kj 34kcal 2%
  • Fat 1.2g 2%
  • Saturates 0.6g 3%
  • Sugars 3.3g 4%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 176kj/42kcal

Each serving provides

3.4g carbohydrate 0.3g fibre 2.4g protein

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