Preparation time: 10 min
100 g of cucumber grated and drained
10 g of wasabi paste
1/3 teaspoon crushed black pepper
1 teaspoon salt
1 teaspoon sugar
100 g of Turkish yoghurt
- Coarsely grate the cucumber, avoiding grating the seed part. Put the grated cucumber in the strainer to drain to remove excess liquid.
- Once the excess liquid has drained off, combine all the ingredients and mix well to even out the flavours.
Serve with Rye Chips.