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  • 500g Greek yogurt
  • 20g mint
  • 30g coriander
  • 1 cucumber

Nutrition: per serving

  • kcal122
  • fat9g
  • saturates6g
  • carbs5g
  • sugars4g
  • fibre1g
  • protein6g
  • salt0.5g

Method

  • step 1

    Tip the yogurt into a food processor with the mint, coriander and ½ tsp salt, then blitz until smooth. Halve the cucumber lengthways and remove the seeds with a teaspoon. Discard the seeds, then thinly slice. Stir into the herby yogurt just before serving.

Recipe from Good Food magazine, May 2017

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A star rating of 3.5 out of 5.2 ratings
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