Cucumber Raito Salad
1 large cucumber, peeled and finely diced
1 1/2 cup plain thick-style soy yogurt
1 clove garlic, crushed
dried or fresh dill to taste, about 1/2 teaspoon
6 fresh mint leaves, chopped
freshly ground black pepper
1/2 chopped black olives
1 small box cherry tomatoes
Combine all ingredients except olives and tomatoes and refrigerate for about 20 minutes to allow flavours to blend.
Place mixture in serving dish and decorate with olives and tomatoes.
Can be served as a salad dish or wrapped up in pita or tortillas as a sandwich.
Keeps well in the fridge.