This is a simple dip that can double as a sauce or even, if you increase the amount of cucumber, as a salad.
In a dry pan, toast the hazelnuts. They are ready when they begin to turn golden brown and smell delicious. Remove from the pan and then toast the sesame seeds. Do the same with the spices.
Crush the nuts, seeds and spices in a pestle and mortar. Leave a little texture in the mixture rather than crushing them to a fine dust. Add the salt and mix together.
Store the dukkah in an airtight container if you're not using it straight away.
Zest and juice the lemon. Stir into the Greek yoghurt.
Cut the cucumber in half, and scrape the seeds out with a spoon. Using a fine grater, shred the cucumber. Sprinkle with the salt, and set aside for 5 minutes.
Crush and peel the garlic clove. Mince finely, then add to the yoghurt.
When the cucumber has rested, squeeze out as much water as possible, before adding to the yoghurt.
To serve, sprinkle the yoghurt mix with a generous amount of dukkah, and finish with a drizzle of olive oil.
«If you are making this dish ahead of time, keep the yoghurt dip in the fridge for up to three days, and only sprinkle with the dukkah just before serving.»