1 telegraph cucumber
1 tsp salt
1 cup Greek-style plain yoghurt
½ cup chopped toasted walnuts
2 tblsp chopped fresh chives
1 tblsp chopped fresh dill or parsley
1. Halve the cucumber. Run a teaspoon down the centre of the cucumber to remove the seeds. Slice the flesh finely and place in a colander. Sprinkle over the salt and allow to stand for 20 minutes to allow some of the water from the cucumber to draw out.
2. Mix the cucumber with the yoghurt, walnuts and herbs. Serve soon after making.There are no comments for this recipe. You can leave a comment below.
For best results use thick yoghurt with a higher than normal fat content, otherwise you will have a watery dressing with the cucumber.