Cacik

1. Set a sieve over a large bowl, line it with thick undyed kitchen paper or muslin, and spoon in the yogurt. Cover with another sheet and leave to strain in the fridge for at least 12 hours.
2. Put the lemon juice, most of the olive oil and the dried mint in a bowl and stir well so the mint softens and soaks up the juices. Mix in the strained yogurt and pour off the liquid that collected underneath.
3. Halve the cucumber lengthways and scrape out the seeds with a teaspoon. Halve it widthways to handle it more easily, then coarsely grate into a bowl. Using clean hands or a muslin cloth, squeeze out as much liquid as you can.
4. Stir the grated cucumber, garlic and ¾ tsp flaky salt through the yogurt. Finish with a drizzle of olive oil and a pinch of dried mint.

Tips from the ZestyPlate Kitchen

• Strain the yogurt properly. Overnight in a lined sieve gives you that thick, almost creamy texture.
• Wring the grated cucumber out hard before it goes in, or it will dilute everything.
• Stir the dried mint into the oil and lemon and leave it a moment. It softens and releases far more flavour that way.
• Finish with flaky salt and a last drizzle of decent olive oil rather than seasoning timidly.