YOGHURT CUCUMBER SALAD

Ingredients:

• 1 (16 ounce) tub of plain Greek Yogurt

• 2-3 cloves garlic, mashed with salt*

• 6 Persian/Syrian cucumbers, diced

• 1 teaspoon oregano, crushed in hand

• 4 teaspoons mint, crushed in hand

• salt and pepper to taste

Instructions:

Mix the yoghurt in a bowl with a spoon until creamy. Add the mashed garlic, salt and pepper and stir well. Add the diced cucumbers, oregano and mint. Stir. Refrigerate for an hour after to let the flavors soak in.

*Mash the garlic on a cutting board with a side of your utility knife and the palm of your hand. Sprinkle with salt and mash repeatedly. The salt will help break down the garlic.

Serve over Bazella w riz, rice or bulgur wheat.