Cucumber & mint relish

Barney Desmazery8Source

autumn gluten free indian sauce mint sauce raita rugby world cup sauce yogurt sauce

Ingredients

½ cucumber

large pack mint leaves picked, plus extra, to serve

1 garlic clove

small piece of ginger peeled

100g natural yogurt

Method

Peel the cucumber and coarsely grate the sides, discarding the seeds. Season generously with salt. Tip into a colander or sieve and leave for 10 mins to drain, then squeeze out as much liquid as you can and tip into a bowl.

Tip the remaining ingredients into a mini chopper or food processor and blitz. Pour the sauce over the cucumber and stir, then chill until needed. Serve scattered with mint.