Minted cucumber yoghurt with radishes

AT A GLANCE

  • Serves 6 - 8 people

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

  • 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
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.

Topics:

MODERN AUSTRALIAN, YOGHURT, CUCUMBERS, SNACK, CHRISTMAS, MINT

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

LISA FEATHERBY

FEATURED IN

Dec 2014

Dec 2014

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