large pack mint, leaves picked, plus extra, to serve
1 garlic clove
small piece of ginger, peeled
100g natural yogurt
Want to get ahead?
You can make this mint relish the day before - simply keep it chilled until ready to serve.
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.