Tzatziki

• 2 cups full-fat plain yoghurt
• 0.5 English cucumber
• 1 tsp. kosher salt
• 2 Tbsp. extra-virgin olive oil
• 1.5 Tbsp. fresh lemon juice
• 2 cloves garlic, peeled and minced
• 1 Tbsp. fresh dill minced
• Fresh-ground black pepper

Strain the yoghurt mixture by pouring it into a coffee filter or double layer of cheesecloth set over an empty container to catch liquid as it drains. Cover and refrigerate overnight.

Shred the cucumber and place it in a fine mesh strainer set over an empty container to catch liquid as it drains. Cover and refrigerate it for a few hours.

In a medium bowl, stir the strained yoghurt, drained cucumber, and remaining ingredients. Cover and refrigerate it for an hour or more to meld flavors. Serve chilled.