• 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.

This recipe is adapted from The Hairy Bikers' Great Curries by Si King and Dave Myers (Weidenfeld & Nicolson, £20)

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

Also in these Scrapbooks

Back to top