Ingredients
- 1 1/2 cups of Meredith Dairy Sheep Milk Yoghurt
- 1 lebanese cucumber
- 1 clove of garlic
- 2 tbsp of lemon juice
- 2 tbsp of chopped fresh mint
- 2 tbsp of olive oil
- pinch of salt and pepper
Preparation
- Step 1 Grate the cucumber, and squeeze excess juice out with your hands or by pressing in a sieve.
- Step 2 Grate garlic clove.
- Step 3 In a bowl, mix together all ingredients. Serve with soft bread, on top of barbecue meat, with salads or as part of your grazing board.
Products Used
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Natural Sheep Milk YOGHURT | Probiotic