• About one third of a big cucumber or half a small one
• 4 tbsp natural yoghurt
• 1 tbsp finely chopped dill
• 1 tbsp finely chopped mint
• The zest of one lemon
• Salt
• Pepper

Grate about three quarters of the cucumber into a bowl – it’ll be wet and green and look a bit unappetising. Slice the remaining quarter of the cucumber thinly and add to the bowl with the herbs, the zest, the salt and the pepper. Mix together, add the yoghurt and taste. Adjust seasoning, adding a squeeze of lemon juice or maybe even some mild chilli. Serve slightly chilled.