Ingredients (serves 8)

500g (2 cups) plain Greek-style yoghurt
1 telegraph cucumber, peeled, halved, seeded
1 large garlic clove, crushed
1 tbs finely chopped fresh chives
2 tbs olive oil
1 1/2 tbs fresh lemon juice
Salt, to taste

Method

1. Place yoghurt in a sieve lined with muslin over a bowl and stand for 5-10 minutes to allow the excess whey to drain away. Place yoghurt in a bowl and discard the whey.

2.Meanwhile, coarsely grate the cucumber and squeeze out excess moisture with your hands

3. Combine yoghurt, cucumber, garlic, chives, olive oil and lemon juice in a bowl and mix well. Season with salt.

4. Cover and place in fridge for a day before serving to allow flavours to develop. Serve with the warm flat bread, marinated feta and marinated olives garnished with fresh herbs of your choice