Serves 4

Ingredients
500g yoghurt
1 cucumber
3 garlic cloves
1 tbsp dill
1 tbsp coriander
2 tbsps olive oil
1 tbsp white wine vinegar
1 tbsp mint, chopped
200g roasted pistachios

Method

Place the yoghurt in a bowl, peel half and deseed the cucumber, then grate it and add it to the yoghurt. Add the crushed garlic, dill, coriander, mint, olive oil and vinegar and mix well.

Season with salt to taste.

Serve well chilled and garnish with roasted pistachios.

Joe Vella is an Executive chef, Hilton Malta.

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