Total preparation time: 25 minutes
Serves 4 as a side
|· 2 cucumbers, trimmed||· 250g greek yogurt|
|· 1 tsp sea salt flakes||· ½ a small clove garlic, crushed|
|· 50g kalamata olives||· ½ lemon, zested and juiced|
|· 100g feta, finely crumbled|
|· 1 long shallot, peeled and finely chopped||· ½ tsp dried oregano|
|· 3 tbsp white wine vinegar||· finely chopped to make 1 tbsp dill|
|· 6 tbsp extra-virgin olive oil||· a pinch sugar|
- Roughly peel the cucumbers to remove the skins if you prefer but leave a few stripes. Cut into long 3mm-thin strips using a mandoline or sharp knife.
- Put the cucumbers in a sieve, sprinkle with the salt and sit over a bowl. Leave for at least 10 minutes to draw out some of the moisture. Meanwhile, put the shallot and vinegar for the dressing in a large bowl and leave to pickle slightly.
- Put the olives on a board and bash with the side of a knife to expose the stones. Remove and discard them, then roughly tear the olives in half. Mash half the feta into the yogurt with the garlic and lemon zest using a fork, then season with salt and pepper. Add a squeeze of lemon juice.
- Whisk the olive oil into the pickled shallots, then stir in the oregano and dill. Season and add a small pinch of sugar.
- Add the drained cucumbers and toss in the dressing to coat. Fold in the remaining feta and olives. Spoon the feta yogurt over a large platter and spoon over the cucumber and feta mixture. Drizzle with the remaining dressing to serve.
This works well as a side for grilled fish such as trout or sea bass, lemon and oregano chicken skewers or charred lamb chops on the barbecue. Enjoy!