Wash the cucumbers and slice them into thin rounds. Leave the skin on, or peel first if you prefer.

Slice the garlic cloves thin, don't chop them.

Roll the mint and parsley leaves together, then slice them thin so they don't get crushed.

Add the cucumbers, garlic, mint and parsley to a bowl.

Squeeze in the lemon juice, add the olive oil, Greek yogurt, salt and pepper.

Mix everything together gently.

Chill in the fridge before serving, so it's nice and cold.