A tasty topping for salads or baked vegetables.
Makes 2-3 cups
½ telegraph cucumber, finely diced
250g lite cream cheese
250g Greek yoghurt
1 courgette, finely diced
3 spring onions, finely sliced
3 Tbsp finely chopped parsley
Place the cucumber in a sieve. Sprinkle with a little salt and leave to drain for about 30 minutes. Rinse, drain and leave to dry.
Combine the cream cheese and yoghurt together. Add cucumber, courgette, spring onions and parsley and mix well.
Store in a jar in the refrigerator until required.
Nutrition Information Panel
|- saturated fat||4.9g|