Tzatziki sauce

Peel and trim the cucumber, then grate it.

Mix salt into the grated cucumber and let it sit 10 to 15 minutes to draw out the water.

Tip the cucumber onto a clean cloth napkin, cheesecloth or paper towel and squeeze out as much liquid as possible.

Stir the squeezed cucumber into the yogurt with the crushed garlic, cayenne and lemon juice.

Stir in the chopped mint and dill.

Taste and adjust with more cayenne, black pepper and salt.

Wrap and refrigerate at least three or four hours, overnight is better, before serving with a dill garnish and a dusting of cayenne, and pita bread.