Spring radish & pink peppercorn salad

by Olia Hercules


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.

Recipe: Olia Hercules
Images: Kim Lightbody