Peel and grate the cucumber, then squeeze out the excess water of the grated cucumber between your palms over the sink until mostly dry.
Transfer the squeezed cucumber to a bowl, add the yogurt, olive oil, lemon juice, garlic, salt, and stir to blend.
Add the dill, and pulse until finely chopped and stir again.
Let the mixture rest for 10 minutes to allow the flavors to fuse.

* 1 medium cucumber (300g/10oz ca)
* 300g/10oz plain vegan yogurt (vegan coconut-based natural yogurt but you can use your preferred veg yogurt)
* 2 tbsp extra-virgin olive oil
* 1 tbsp lemon juice
* 1 medium clove garlic, pressed or minced
* 1/2 tsp fine sea salt
* 1-2 tbsp chopped fresh dill