Browse All Recipes

Minted cucumber yoghurt with radishes

Australian Gourmet Traveller recipe for minted cucumber yoghurt with radishes.

By Lisa Featherby
  • 10 mins preparation
  • Serves 6 - 8
  • Print
Minted cucumber yoghurt with radishes


  • 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


  • 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.