Crunchy Cucumber with Yoghurt and Mint . . .

2 English cucumbers, half peeled, seeds removed, thinly sliced
140 gm (½ cup) plain natural thick yoghurt such as leban (see note)
½ lemon, finely grated rind and juice only
1 bunch mint, leaves picked

1. Combine cucumber and 1 tsp sea salt in a colander, stand until liquid seeps from cucumber (20-30 minutes), squeeze excess moisture from cucumber, transfer to a bowl.
2. Meanwhile, whisk yoghurt and lemon juice in a bowl to combine. Season to taste with freshly ground black pepper and add to cucumber (see note), stir to combine, transfer to a serving platter and scatter with mint.


Note: Leban yoghurt is a thick Middle Eastern yoghurt available from select delicatessens. You can also drizzle the yoghurt over the cucumber for a more polished presentation.