Persian Yoghurt Salad with Herbs and Cucumber
When I served this salad with the Chicken with Lentil Rice we had not a scrap left at the end of the meal. A real winner!
Serves 4
YOU WILL NEED
- 1 Mediterranean cucumber, cut into thin half moon slices
- 1 t (5 ml) Ina Paarman’s Vegetable Spice
- 1 cup (250 ml) full cream plain yoghurt
- 1 T (15 ml) each finely chopped, fresh mint leaves, parsley and coriander
- 1 clove garlic, finely chopped
- 2 T (30 ml) extra-virgin olive oil
Method
Season the cucumber with Vegetable Spice and drain in a colander for ± 30 minutes.
Transfer to a mixing bowl.
Add the yoghurt, herbs, garlic and olive oil.
Stir to combine, taste, and adjust seasoning as needed.
Chill until serving.
