Elsewhere

Tzatziki

Cucumber and Yogurt Salad

1-2 TB olive oil
1 TB vinegar
2-3 cloves garlic, peeled and crushed
300 gr (10.5 oz) pressed yogurt
1 large cucumber, peeled and coarsely grated
1 tsp lemon juice
pinch dried mint
pinch dried dill
salt and pepper to taste
olives to garnish

Mix olive oil, vinegar and garlic in small bowl. Add yogurt
and mix well.

Drain the cucumber and add to yogurt with mint, salt and
pepper. Mix again. Chill mixture for 1-2 hours in refrigerator.
Garnish with a few black olives.

Serve lightly chilled with crispy slices of courgettes, or
slices of fried aubergines (eggplant). It can also be served
as an accompaniement to roast meat or roast chicken.