Wash the cucumber and peel it. Cut it in half lengthwise and with the help of a spoon or a teaspoon scope out the middle section of it, the part with the seeds. That is pretty juicy/watery.
In a bowl, grate coarsely the cucumber. Squeeze out the water by taking the cucumber in your hands and squeeze any water out - this will help with not making the yoghurt any runnier.
In a separate bowl put the yoghurt with a pinch of salt a bit of pepper/cayenne pepper and add the cucumber, the fennel which should also be grated, the fennel seeds, the garlic and the dill.
Mix all together and keep it in the fridge. It can be served immediately or whenever you like as it can last for at least a day or two in the fridge It's a lovely and really refreshing snack.
Notes
It can be served as a side dish or a snack with your own choice of crudities that you like or are in season. My suggestions would be carrot, celeriac, celery, cucumber, peppers of any colour, fennel, suede or tomatoes.Pita bread or any homemade bread or crackers can be an excellent choice to eat it with too. A wrap or sandwich filler especially would go well with a nice homemade falafel. It is an excellent salad topper to any cooked meat that's been barbecued or oven cooked.Yummy!!