Radish & Cucumber Spring Salad

A cool, crunchy salad of crisp radish and cucumber in a creamy Greek yogurt and dill dressing. Ideal alongside grilled fish or chicken.

Instructions

1. Prep the vegetables: Thinly slice the radishes. Halve the cucumber lengthways, scoop out the seeds, then slice into half-moons.
2. Salt the cucumber: Toss with a pinch of salt in a colander and leave for 10 minutes to draw out excess moisture. Pat dry.
3. Make the dressing: Mix the Greek yogurt with chopped fresh dill, a squeeze of lemon juice, salt, and white pepper.
4. Combine: Add the radish and cucumber to the dressing and toss to coat.
5. Chill for at least 10 minutes before serving to let the flavours meld.
6. Garnish with extra dill sprigs before serving.