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Photo, Carmen Cheung. Food styling, Ashley Denton. Prop styling, Madeleine Johari.
A clean, cool and refreshing dip to enjoy with grilled veg, chicken or lamb.
1 small English cucumber
1 cup 2% Greek yogurt
1/4 cup finely chopped cilantro
1 tbsp lime zest
1 tbsp lime juice
1/4 tsp salt
1. Coarsely grate cucumber. Scatter grated cucumber over a clean kitchen towel and roll up to absorb excess liquid.
2. Stir yogurt with 1 cup cucumber, cilantro, lime zest and juice, and salt in a medium bowl.
Calories 15, Protein 2g, Carbohydrates 1g, Sodium 50mg.
Kitchen tip The dip keeps well, covered and refrigerated, up to one week.
This Greek classic tastes delicious alongside our roast lamb with caponata recipe.
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