Serves 6
3 tbsp extra-virgin olive oil
6 cucumbers, peeled, deseeded and diced
1 pinch chilli powder
60 ml (2 fl oz) 1/3 cup yogurt
1 tbsp poppy seeds
1 tbsp chopped chives
salt
1. Heat the oil in a saucepan over a low heat, add the cucumbers and sprinkle with the chilli and salt to taste.
2. Cover and cook, shaking occasionally, for about 10 minutes.
3. Add the yogurt and cook until heated through.
4. Pour on to a serving dish, sprinkle with the poppy seeds and chives and serve.
