For best results use thick yoghurt with a higher than normal fat content, otherwise you will have a watery dressing with the cucumber.
Ingredients
- 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
Method
- 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.
- Mix the cucumber with the yoghurt, walnuts and herbs. Serve soon after making.
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