Name: Minted cucumber yoghurt with radishes
Prep time: 10 min
Total time: 10 min
Yield: 6 - 8
Ingredients: 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

Minted cucumber yoghurt with radishes

Australian Gourmet Traveller recipe for minted cucumber yoghurt with radishes.

Serves 6 - 8

Prep

10M

Ingredients

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

Main

1.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.

Styling by Lisa Featherby