Step 1

Place yoghurt in a sieve lined with muslin over a bowl and stand for 5-10 minutes to allow the excess whey to drain away. Place yoghurt in a bowl and discard the whey.

Step 2

Meanwhile, coarsely grate the cucumber and squeeze out excess moisture with your hands. Combine yoghurt, cucumber, garlic, chives, olive oil and lemon juice in a bowl and mix well. Season with salt. Cover and place in fridge for a day before serving to allow flavours to develop. Serve with the warm flat bread, marinated feta and marinated olives garnished with fresh herbs of your choice