You will need
1 Mediterranean cucumber, cut into thin half moon slices
1 t (5 ml) Ina Paarman’s Vegetable Spice
1 cup (250 ml) full cream plain yoghurt
1 T (15 ml) each finely chopped, fresh mint leaves, parsley and coriander
1 clove garlic, finely chopped
2 T (30 ml) extra-virgin olive oil
Season the cucumber with Vegetable Spice and drain in a colander for ± 30 minutes.
Transfer to a mixing bowl.
Add the yoghurt, herbs, garlic and olive oil.
Stir to combine, taste, and adjust seasoning as needed.
Chill until serving.