Grate your cucumber and put it in a fine-mesh strainer or clean kitchen towel. Squeeze firmly to get out as much liquid as possible, so the tzatziki doesn't turn watery.
yum!Method
In a mixing bowl, add the Greek yoghurt, garlic, olive oil and lemon juice and whisk until smooth.
Fold the squeezed cucumber, fresh dill and dried mint into the yoghurt until evenly distributed.
Add a little salt and pepper to taste, stirring well.
Cover the bowl and refrigerate for at least 30 minutes before serving, so all the flavours develop.
When serving, drizzle some olive oil on top.
