Name: Tarator with radish and tiger prawns
Yield: 2
Ingredients: 2 chilled Lebanese cucumbers, seeds removed, coarsely chopped; 240 gm plain Greek-style yoghurt (1 cup); 1 garlic clove, finely chopped; ¼ cup each dill and flat-leaf parsley, finely chopped, plus extra dill to serve (loosely packed); Juice of 1 lemon, or to taste; 8 large cooked tiger prawns, peeled, tails intact; 1 radish, thinly sliced on a mandolin; For drizzling: extra-virgin olive oil; To serve: crusty bread and lemon wedges

Tarator is a chilled yoghurt soup popular in parts of eastern Europe and the Middle East.

Ingredients

2 chilled Lebanese cucumbers, seeds removed, coarsely chopped

240 gm plain Greek-style yoghurt (1 cup)

1 garlic clove, finely chopped

¼ cup each dill and flat-leaf parsley, finely chopped, plus extra dill to serve (loosely packed)

Juice of 1 lemon, or to taste

8 large cooked tiger prawns, peeled, tails intact

1 radish, thinly sliced on a mandolin

For drizzling: extra-virgin olive oil

To serve: crusty bread and lemon wedges

Method

Main

1.Process cucumber, yoghurt, garlic and herbs in a blender until smooth, add 40-50ml chilled water or enough to thin to soup consistency, season to taste with lemon juice, salt and pepper. Refrigerate until well chilled (15 minutes).

2.Serve tarator topped with prawns, radish and extra dill, drizzled with extra-virgin olive oil, with crusty bread and lemon wedges.