Minty Yogurt Dip

Jamie’s Tip - This dip is delicious as it is, or you can tweak it by adding peas or avocado instead of cucumber – they’re much tastier than the shop-bought ones you can get, and you know exactly what’s gone into them. I like mine served with crudites. It’s a great way to get kids to try different veg. It’s also delicious with pitta bread.

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Ingredients

fresh mint 4 sprig (chopped)
lemon 1 (zest & juice)
garlic cloves ¼ (crushed)
cucumber ½ (grated)
natural yoghurt 200 g
sea salt pinch
black pepper pinch

Method

Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
Use a box grater to finely grate the zest of half a lemon onto the board, then transfer to the bowl.
On a chopping board, cut the cucumber in half across the middle, then in half lengthways.
Use a teaspoon to scoop out and discard the watery seeds.
Coarsely grate the cucumber on a box grater (skin and all).
If using, peel and very finely chop the garlic, then add it to the bowl.
Add the natural yoghurt and a tiny pinch of salt and pepper. Add lemon juice to taste.
Add the grated cucumber to the natural yoghurt and stir well.
Have a taste and add a squeeze more lemon juice, if you think it needs it. Transfer to a serving bowl, and serve with a platter of veggies or pitta bread for dipping.

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