Tzatziki with pitta bread black olive dip

• Serves 4

• Ingredients - Tzatziki
• half a cucumber
• 250g/8oz thick natural yogurt
• 1 tbsp chopped fresh mint
• salt and pepper
• 4 pitta breads

• Ingredients - dip
• 2 garlic cloves - crushed
• 125g/4oz pitted black olives
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp chopped fresh parsley

• Method - Tzatziki
• Peel the cucumber and chop roughly
• Sprinkle with salt and leave to stand for 15-20 mins
• Rinse with cold water and drain well
• Mix cucumber, yogurt and mint together
• Season with salt and pepper and transfer to a serving bowl
• Cover and chill for 20-30 mins

• Method - dip
• Put the crushed garlic and olives into a blender and blend for 15-20 seconds
• Add the olive oil, lemon juice and parsley into the blender and blend for a few more seconds
• Season with salt and pepper

• Pitta
• Wrap the pitta bread in foil and place over barbecue or under grill for 2-3 mins, turning once to warm through
• Cut into pieces and serve with the tzatziki and black olive dip