To make the tzatziki, peel the cucumber and chop roughly. Sprinkle with salt and leave to stand for 15-20 minutes. Rinse with cold water and drain well.

Mix the cucumber, yogurt and mint together. Season with salt and pepper and transfer to a serving bowl. Cover and chill for 20-30 minutes.

To make the black olive dip, put the crushed garlic and olives into a blender or a food processor and process for 15-20 minutes. Alternatively, chop them very finely.

Add the olive oil, lemon juice and parsley to the blender or food processor, and process for a few more seconds. Alternatively, mix with the chopped garlic and olives, and mash together. Season with salt and pepper.

Wrap the pocket breads in foil and place over a barbecue for 2-3 minutes, turning once to warm through. Alternatively, heat in the oven or under a broiler. Cut into pieces, and serve under tzatziki and black olive dip, garnished with sprigs of fresh mint and parsley.

COOK'S TIP:Sprinkling the cucumber with salt draws out some of its moisture, making it crispier. If you are in a hurry, you can omit this procedure. Also you may use green olives instead of black olives if you prefer.