Wash the cucumber, peel some of the cucumber, cut in half lengthways and scrape out the core. Cut the cucumber into thin half-moon slices and place them in a bowl.
Scrape off the peel of the organic lemon, squeeze the lemon. Mix the zest and juice with yoghurt, wasabi paste and season with salt, pepper and sugar. Marinate the cucumber slices with the wasabi yogurt sauce.
Wash the dill, spin dry, finely chop and mix with the cucumbers. Serve. Good with grilled meat or fish.
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