Prepare the Cucumber: Wash and dry the cucumbers. Trim the ends. Coarsely grate them using a box grater. Place the grated cucumber in a colander set over a bowl.

Salt the Cucumber: Sprinkle the teaspoon of sea salt over the grated cucumber and toss gently to combine. Let it sit for 10-15 minutes. You will see a surprising amount of water begin to drip into the bowl.

Squeeze Out Excess Water: This is the most important step! Take handfuls of the salted cucumber and squeeze them firmly over the sink or bowl to remove as much liquid as possible. I find that placing the cucumber in the centre of a clean tea towel, gathering the corners, and twisting tightly is the most effective method. You want the cucumber to be quite dry.

Make the Yogurt Dressing: While the cucumber is resting, prepare the dressing. In a large salad bowl, combine the Greek yogurt, crushed garlic, extra virgin olive oil, fresh lemon juice, chopped mint, chopped dill, and black pepper.

Mix the Dressing: Stir everything together until it's smooth and well combined. Give it a taste and adjust the seasoning if necessary – you may want more lemon juice or a little more pepper.

Combine and Chill: Add the squeezed, dry cucumber to the bowl with the yogurt dressing. Fold it all together gently until the cucumber is evenly distributed.

Serve: For the best flavour, cover the bowl and chill in the refrigerator for at least 30 minutes before serving. This allows the flavours to meld together. Garnish with a little extra fresh mint or a drizzle of olive oil just before bringing it to the table.