- Place the cucumber (peeled and grated) in a clean tea towel and squeeze to remove the liquid.
- Place in a bowl with the yoghurt, garlic, vinegar, salt and pepper and mix well to combine.
- Heat 1cm of oil in a frying pan over high heat. Cook the mint for 30 seconds or until crisp. Drain on absorbent paper.
- Top the dip with the mint and sesame seeds to serve.