Grate 2 medium / large courgettes and place in a tea towel or muslin cloth. Squeeze all the juice out by tightly winding up the material.
Add about 175ml (small tub) of plain yoghurt, one clove of garlic crushed, a squeeze of lemon juice, a good pinch of salt, black pepper, a drizzle of olive oil and a pinch or dried oregano. Mix, adjust seasoning and voila – a stunning alternative to cucumber (which often despite endless squeezing still lands up being watery).
I’m going to eat this with some grilled chicken breast and salad for supper.