Ingredients

• 4 cups plain, unsweetened, whole-milk Greek yoghurt
• 3–4 Persian cucumbers or 1 English cucumber
• ½ cup Sultanas (golden raisins)
• 3 tbsp fresh mint, chopped
• 1 sprig fresh mint for garnish
• 3 tbsp fresh dill, chopped
• 2 tbsp fresh chives, chopped
• 1 tsp sea salt
• ½ tsp freshly ground black pepper

Here’s how you make it

1. Soak the sultanas in warm water for roughly 8-10 minutes until soft. Drain the water and set the sultanas aside.
2. Wash and dry your herbs. Remove the mint and dill from the stem. Mince all the herbs and set aside. Keep one full sprig of mint for garnish.
3. Peel the cucumber and dice into ¼  inch sized cubes. Place into a large mixing bowl.
4. Add the yoghurt, herbs and sultanas to the bowl and stir to combine. Add the salt and pepper, adjust to taste.
5. Transfer mixture to serving bowl and place in the fridge for a minimum of 30 minutes before serving.
6. Garnish with a fresh sprig of mint!