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
Mix yogurt with cucumbers, lemon juice and fennel seeds. Season and chill until needed. Just before serving, fold in mint and olive oil.