· 3 Korean cucumbers
· 2 cloves garlic, crushed
· salt to taste
· 2 tablespoons dried mint
· 1 cup low fat plain yoghurt
· 1 tablespoon olive oil
1. Peel, quarter lengthwise and seed cucumbers. Slice thinly. Mix together with garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes.
2. Pour off the liquid that has formed, pressing cucumber firmly. Crumble mint over cucumbers.
3. Beat yoghurt until smooth and blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.