Some nights, you just need dinner on the table ASAP.

Yeah sure, you could always order some from a local place. But why wait the same amount of time when you could just make your own meal? Plus, a quick meal will be way cheaper and probably taste way better!

So, if you're in the mood for a strong dip-for-dinner meal, and you only have veggies in your fridge, then look no further because this recipe is perfect for you!

Keep this recipe in your back pocket for the next time you have leftover cucumber, yoghurt, and bread in your pantry.

It's delicious. It's easy. And there's just roughly 15 minutes between you and a big comforting bowl of this dazzling dip.

To assemble the dish, you will need:

• 5-6 trimmed Lebanese cucumbers (around 500–600 grams each)
• Sea salt
• 2-3 tablespoons chilli crisp (homemade or store-bought is fine)
• A handful of coriander leaves, for topping
• Toasted or grilled sourdough or flatbread, to serve

For the garlicky coriander yoghurt, you will need:

• 1 ½ cups (350g) Greek yoghurt
• Big handful of coriander leaves (about 25g), very finely chopped
• 2 cloves garlic, grated
• 1 teaspoon sea salt
• Freshly ground black pepper

The first step is to smash our cucumbers into bite-sized pieces. On a chopping board, lay the veggies down and gently smack with a rolling pin (you can also use the side of a wide knife) until they break apart.

Lebanese cucumbers are crunchier and sweeter than the common cucumber; their seeds are softer too and the skin is thinner. And while they are different from the Continental and Green variety, you can probably swap them if you don’t have the Lebanese variety available.

Sprinkle the cucumbers with a pinch or two of sea salt, then allow them to sit for around 10 minutes on a colander to draw out any excess water.

For the garlicky yoghurt mix, simply combine the Greek yoghurt, coriander, garlic, and sea salt in a bowl and stir until well-mixed. (You can also customise it with whatever herbs and veggies you have on hand, such as mint, parsley, chives or shallots.)

Add pinches of ground black pepper depending on your liking. Using a small spoon, take a bit of the yoghurt mixture to check the taste. Add salt if needed.

Drain off any moisture from the cucumbers and pat dry with a clean paper towel.

Spread the yoghurt mix onto a large serving dish and place the cucumbers on top. Drizzle with a few tablespoons of chilli crisp (you can also use chilli oil) and top with a generous amount of coriander leaves.

Serve with your favourite sourdough or flatbread and enjoy!