Minted cucumber yoghurt with radishes


This refreshing dip is quick to make; the combination of fresh and dried mint delivers depth of flavour.

You'll need

1 Lebanese cucumber, half-peeled, seeds removed 300 gm natural yoghurt 1 cup (loosely packed) mint, finely chopped ½ tsp dried mint 1 tsp lemon juice To taste: sumac To serve: extra-virgin olive oil and radishes, sliced

Method

  • 01
  • Grate cucumber into a bowl, add 1 tsp sea salt, stir to combine, then stand until liquid leaches from cucumber. Drain in a sieve, pressing to extract liquid, and transfer to a bowl. Add yoghurt, fresh and dried mint, and lemon juice, season to taste with salt, pepper and sumac and refrigerate until required. Serve well chilled, drizzled with extra-virgin olive oil, with radishes, or other crudités.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Dec 2014

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