Grate the cucumber, sprinkle over a large pinch of salt & squeeze out as much moisture as you can.
Crush the garlic, chop the mint & mix into the yoghurt with the cucumber.
Season with the vinegar, 1tbsp olive oil & leave to sit in fridge for as long as you can wait (it will taste better!)
To serve, drizzle over some more olive oil, sprinkle some smoked paprika & enjoy with flatbreads or dipper of choice!
