Jono & Jules do food & wine

This is such a handy yoghurt number. Serve with barbecues, roasts, with flatbreads, as a side, for a starter – it’s an all rounder and it keeps for a couple of days in the fridge.

• 250g full fat Greek-style yoghurt
• 30g scallions, green parts only, finely chopped (keep the white parts for something else)
• about 10g of dill, chopped
• 1 clove of garlic, peeled and grated
• zest and juice of 1 lime
• 200g cucumber, coarsely grated
• 3 tbsp olive oil
• ½ tsp sea salt flakes, crumbled

Put the grated cucumber into a clean tea towel and squeeze tightly to get rid of the excess liquid.

Tip the cucumber into a bowl and mix with all of the other ingredients.

(Original recipe from Chasing Smoke: Cooking over Fire Around the Levant by Sarit Packer and Itamar Srulovich, Pavilion, 2021)