Crunchy Radish and Cucumber Salad

25 Minutes

25 Minutes

Serves 4

Ingredients

Pickled Sumac Onions:

• 1/2 red onion, thinly sliced

• Juice of 1 small lemon

• Pinch of salt

• 1 teaspoon sumac

Garlic Yogurt:

• 1 cup yogurt

• 1 clove of garlic, minced

• Juice and zest of 1/2 a lemon

Salad:

• 3 small cucumbers, chopped

• 10 radishes, chopped

• 1/2 bunch parsley, finely chopped

• Olive oil, for dressing

• Lemon juice, for dressing

• 2 teaspoons za'atar

• Salt and pepper, to taste

Method

In a small bowl, mix the sliced red onion with the lemon juice, a pinch of salt, and the sumac. Stir well to coat the onions. Let the onions sit for at least 15 minutes to allow the flavours to meld and the onions to soften.

In another bowl, combine the yogurt, minced garlic, and the juice and zest of 1/2 a lemon. Stir until smooth and well combined.

In a large salad bowl, mix together the chopped cucumbers, radishes, and finely chopped parsley. Drizzle olive oil and lemon juice over the salad. Add the 2 teaspoons of za'atar, and toss everything together until the vegetables are evenly coated. Season with salt and pepper to taste.

Spread the chilled garlic yogurt on the bottom of a serving platter or bowl as a bed for the salad. Place the dressed salad on top of the garlic yogurt. Finish by topping the salad with the pickled sumac onions.

Notes

You can make the pickled onion a week before and store it in a jar in the fridge. You can also pre-prep the garlic yoghurt a few days before and refrigerate it before using it. This is a good dinner party dish as it's simple to make and allows for pre-prep.