Serves 2
Ingredients
½ cucumber
1 tsp olive oil
6oz / 170g / ¾ cup soya or coconut yoghurt
1 tsp lemon juice
1 clove of garlic, crushed
A few mint leaves, chopped
Preparation method
Vegetables of your choice; for example, carrot sticks, celery sticks, strips of pepper.
1 Peel the cucumber then cut in half lengthways and scrape out the seeds. Grate it, or chop it very finely, then squeeze it in kitchen paper or a tea towel to get some of the liquid out. Stir it into the olive oil.
2 Put the yogurt in a bowl and stir through the lemon juice, garlic, and cucumber and oil mix.
3 Serve in a bowl, with the crudités.