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Lebanese, Continental and Green Cucumbers

Cooking Tips

1. To make tzatziki, remove seeds from 2 Lebanese cucumbers then grate cucumbers. Stand for half an hour then squeeze to extract excess moisture. Combine with 500g thick natural yoghurt, 1/3 cup chopped mint leaves and 3 garlic cloves, crushed. Season with salt and pepper then serve as a dip or spread on sandwiches and burgers.

2. For a fresh appetiser, cut a cucumber in half lengthways then use a teaspoon to scoop out the seeds. Cut each half into 3cm-long pieces then fill with a mixture of canned tuna, sour cream, sliced shallots and diced chilli. Serve with drinks.

3. For a fresh Greek salad, cut a cucumber into cubes then combine with cubed feta cheese, cubed tomatoes and kalamata olives. Toss together with continental parsley leaves and finely sliced red onion. Serve with grilled lamb chops.

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