Cucumber salad
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Cucumber salad

By Jane Hornby

A cooling raita-style yogurt dip with refreshing cucumber, mint, lemon and fennel seeds

  • Prep:10 mins
    No cook
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 54
  • fat 2g
  • saturates 1g
  • carbs 5g
  • sugars 5g
  • fibre 1g
  • protein 4g
  • salt 0.1g

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

  1. 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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