Photograph: Martin Poole
- 0.5 cucumber
- a pinch of sea salt flakes
- 150 g natural yogurt
- 1 tbsp finely chopped mint leaves
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.
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)