Cucumber salad
A cooling raita-style yogurt dip with refreshing cucumber, mint, lemon and fennel seeds
- Prep: 10 mins
No cook
- Serves 6
- Easy
Ingredients
- 350g natural whole-milk yogurt
- 2 medium cucumbers, peeled, deseeded and sliced
- juice ½ lemon
- ½ tsp lightly crushed fennel seeds
- small bunch chopped mint
- extra-virgin olive oil
Method
-
Mix yogurt with cucumbers, lemon juice and fennel seeds. Season
and chill until needed. Just before serving, fold in mint and olive oil.
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