In this German-style salad, the fresh flavour of dill complements tangy, raw red onion and mild-tasting cool cucumbers.
Peel 4 large telegraph cucumbers (about 1 kg). Remove seeds and chop flesh finely. Place cucumbers in a colander; sprinkle with 2 teaspoons coarse salt. Let stand for 15 minutes. Rinse under cold water to remove excess salt; drain. Place 2 cups (500 g) Greek-style yogurt in a serving bowl; add the cucumber and 1 clove garlic, crushed. Season with salt and freshly ground black pepper.
Serve well chilled as a dressing or as a side salad.