Ingredients
| 1 | Lebanese cucumber (Main) |
| 1 cup | Natural yoghurt (Main) |
| 1 clove | Garlic |
| 1 Tbsp | White wine vinegar |
| 1 to taste | Sea salt |
| 1 to taste | Cracked black pepper |
| 1 dash | Vegetable oil |
| 4 sprigs | Fresh mint |
| 1 Tbsp | Toasted sesame seeds |
Directions
- Place the cucumber (peeled and grated) in a clean tea towel and squeeze to remove the liquid.
- Place in a bowl with the yoghurt, garlic, vinegar, salt and pepper and mix well to combine.
- Heat 1cm of oil in a frying pan over high heat. Cook the mint for 30 seconds or until crisp. Drain on absorbent paper.
- Top the dip with the mint and sesame seeds to serve.