Cut the tips off the cucumber and finely chop or grate the cucumber flesh, skin and seeds using the larger teeth on your cheese and vegetable grater. Take one large handful at a time and firmly squeeze to remove the bulk of liquid in the chopped or grated cucumber.

Transfer to a medium mixing bowl, add the yogurt, olive oil, herbs, lemon juice, garlic, salt and pepper, stir thoroughly to combine.

Taste, and adjust lemon juice, herbs, salt and pepper to your personal taste.

Chill and serve. Place in a covered jar or container to store for up to five days in the refrigerator.