Turkish Cucumber, Herb and Yoghurt Sauce

Cut the cucumbers half lengthways and then scrape out the seeds with a teaspoon. Finely chop the cucumbers. Mix the chopped cucumbers with the dried mint, half the olive oil and chopped garlic. Add the yoghurt and combine well. (If the yoghurt is particularly thick, then you may want to thin out the sauce with a little cold water) Season with salt and freshly ground black pepper. Refrigerate. Before serving, drizzle over the rest of the olive oil, sprinkle with a few chilli flakes and chopped fresh dill.