Fresh Greek Tzatziki

For creamy Tzatziki with perfect consistency we need to avoid any excess water. The best result is achieved by peeling and de-seeding the cucumber. Then either grate of finely slice (with a vegetable peeler) and hang the cucumber in a cloth or a tea towel to squeeze out all excess liquid.

Combine the yogurt, cucumber, lemon juice and garlic.

Add a dash of olive oil and some salt and freshly ground black pepper to taste.

Sprinkle with the paprika powder.

Cover and place in the refrigerator for at least 2 hours for the flavours to fully develop.

(Optional: just before serving roughly chop a bunch of fresh mint leaves and sprinkle on top.)