1 lebanese cucumber;
1 tsp table (pouring) salt;
1 x 200g tub plain or greek yoghurt;
½ bunch mint, finely chopped
Slice the cucumber in half lengthways and use a teaspoon to scrape the seeds out of each half. Slice the halves thinly and place in a small bowl. Sprinkle with pouring salt and toss well to combine. Chill for at least one hour.
Rinse the cucumber well under cold running water, then gently squeeze the slices to release all the juice and water. Pat dry on paper towel and place in a small bowl with remaining ingredients. Mix well to combine and chill until you are ready to serve.