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Radish, fennel and yoghurt salad
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"Radishes deserve to appear more often on our tables, not just for their pretty pink skin but for the delicious peppery explosion when you bite into one. There are few things more enjoyable (or simpler) than radishes dipped into cool, sweet butter, then sprinkled with a little sea salt." Skye Gyngell
500g Greek yogurt
1 small fennel bulb, chopped into small pieces
10 radishes, rinsed and quartered
1 garlic clove, crushed
1 x ½ lemon, juice
25g pack mint, roughly chopped
20g pack dill, finely chopped
1 tbsp olive oil
1. Put the yogurt in a bowl and add all the other ingredients. Stir well and season.
2. Serve the salad as part of a mezze plate, or on its own accompanied by toasted flatbread.
Typical values per serving:
This recipe was first published in March 2012.