Basil, cucumber and finger lime yoghurt dip


2 x Hill Road Finger Lime

1 teaspoon of sea salt

2 cups of natural yoghurt

1 cup of grated cucumber

1 tablespoon of fresh basil leaves

1 tablespoon of lemon juice


Add the salt the yoghurt mixing thoroughly through and place in muslin or a sieve and leave overnight to allow the liquid to drain out and the yoghurt to firm up.

The following day grate cucumber (use the same side of the grater you would use for cheese) and squeeze the juice out as much as possible.

Remove the yoghurt from the sieve/muslin and combine with the cucumber and lemon juice.

Finally chop the basil and add that too.

Cut one finger lime in half and gently squeeze out the pearls, mix through dip.

Then put in dish and use the pearls from the second finger lime as a garnish.

Leave for an hour or so in the fridge to allow the flavours to blend then serve cold.