Place the cucumber in a colander set over a bowl, sprinkle with salt and cover with a small plate weighted with a heavy coffee mug. Let sit for 30 minutes; this allows the cucumber to release some liquid, which will keep the dip from becoming runny.

Toss the drained cucumber quickly in a paper towel to further dry it. Place the cucumber in a food processor with the garlic, lemon juice, dill, mint and a few grinds of black pepper. Pulse quickly until you have a consistent blend that retains distinct pieces of cucumber.

Transfer to a bowl and stir in the yogurt. Season to taste with salt and more pepper.

Cover and refrigerate for at least 2 hours before serving to allow the flavours to develop.

Serve with carrot or celery sticks, or endive. (Keeps well for a few days in the fridge. Drain off any excess liquid that accumulates and stir well before serving.) 43 calories/serving; GL=1, Glycals=0