What you’ll need

  • 250 g plain low-fat yoghurt
  • ¼ continental cucumber, peeled,
  • halved and deseeded
  • 1 clove garlic, crushed
  • 2 teaspoons finely chopped fresh chives
  • 2 teaspoons finely chopped
  • fresh parsley
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • salt and black pepper

The easy bit

  1. Place yoghurt in a sieve lined with muslin over a bowl and stand for 10-20 minutes to drain any excess liquid.
  2. Transfer yoghurt to a serving bowl and discard the liquid. Meanwhile, coarsely grate the cucumber and squeeze out the excess moisture with your hands.
  3. Combine cucumber, garlic, chives, parsley, olive oil and lemon juice with the yoghurt and mix well.
  4. Season with salt and pepper.
  5. Cover and refrigerate before serving.
  6. Serve 2 tablespoons with vegetable crudités for an allowable snack.

Tip: Cut the remaining cucumber into crudités.

  • Energy 21 kcal
  • Protein 1g
  • Fat 1g
  • Carbs 1g
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