Dill cucumber-yogurt dip with carrot sticks

Wash hands, cucumber, carrot and dill under running water. Peel carrot and cut into thin sticks; grate cucumber coarsely.

Let grated cucumber drain in a sieve for about 5 minutes. Press with the back of a clean spoon to remove excess liquid; otherwise the dip becomes watery.

In a bowl, mix 200 g yogurt, drained cucumber, 4 g garlic, 10 ml lemon juice, 4 g dill, 5 ml olive oil and 1 g salt for about 1 minute.

Transfer to a bowl and serve immediately with 160 g carrot sticks. If preparing ahead, cover and refrigerate until serving.