1 cup plain Greek yogurt (Use Fat Free for Heathy Option)
¼ Tsp ground cumin
Salt & pepper to taste
PREPARATION:
Grate the cucumber and drain the excess liquid out.
Put into a colander or sieve and sprinkle it with salt.
Put a bowl / dish / plate on top of the cucumber and weigh it down, so it pushes the cucumber towards the holes in the sieve / colander. Leave for about half an hour.
Chop the mint finely and mix with the Greek yogurt, Tabasco® Green Jalapeño Sauce, garlic and ground cumin.
Mix the cucumber with the dressing and serve with toasted pita bread.