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