Prepare the Cucumber: Wash and trim the ends of the cucumber. There's no need to peel it unless the skin is particularly tough or waxy. Grate the cucumber using the coarse side of a box grater into a bowl.

Salt and Drain the Cucumber: Sprinkle about ½ teaspoon of salt over the grated cucumber and toss to combine. Transfer the mixture to a fine-mesh sieve set over a bowl. Let it sit for 15-20 minutes. The salt will draw out a surprising amount of water.

Squeeze It Dry: After draining, take handfuls of the grated cucumber and squeeze them firmly over the sink to remove as much liquid as possible. You can also place it in a clean tea towel or muslin cloth and wring it out. This is the most important step for a thick tzatziki! You should be left with a fairly dry, compact ball of cucumber.

Prepare the Garlic: Finely mince or grate the garlic cloves. I find that grating them on a microplane creates a paste that incorporates seamlessly into the yogurt, preventing any harsh, chunky bits of raw garlic.

Combine the Ingredients: In a medium mixing bowl, add the Greek yogurt, the squeezed cucumber, the grated garlic, extra virgin olive oil, lemon juice, and chopped dill.

Mix and Season: Stir everything together until well combined. Season with the ½ teaspoon of sea salt and the black pepper. Taste and adjust the seasoning if needed – you might want a little more lemon juice for brightness or a touch more salt.

Chill and Meld: Cover the bowl and place the tzatziki in the refrigerator for at least 1 hour before serving. This resting period is crucial for the flavours to meld and the garlic to mellow. The sauce will also thicken slightly as it chills.

Serve: When ready to serve, give the tzatziki a final stir. You can drizzle a little extra olive oil over the top and garnish with a sprig of dill if you wish.