- 1 medium cucumber, sliced into half moons
- 150g mixed or regular radishes, chopped
- 2 spring onions, sliced
- 50g full fat yoghurt
- A pinch of pink peppercorns
- A handful of dill fronds to serve
Mix the yoghurt with the salt and stir through the vegetables. Taste, making sure it is well seasoned, then sprinkle some pink peppercorns and dill over the salad and serve.
Image: Kim Lightbody