Cucumber and Radish Salad with Harissa Yogurt
Author Notes: Developed by Poppy's Catering's executive chef, Sharone Yaron. —Poppy's Catering
Serves 2
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1/2
cup plain whole milk yogurt
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1
teaspoon harissa
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Maldon sea salt, to taste
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2
Persian cucumbers, cut in a large dice
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4
radishes, quartered
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1/4
cup parsley leaves
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1
tablespoon olive oil
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Salt and pepper, to taste
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1
teaspoon toasted sesame seeds
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1
teaspoon toasted nigella seeds
- For harissa yogurt, mix yogurt and harissa until well combined. Season to taste with Maldon sea salt. Set aside.
- In a mixing bowl, toss cucumbers, radishes, and parsley with olive oil. Season with salt and pepper to taste.
- To serve, dollop yogurt at bottom of bowl and use a spoon to spread it up the sides. Place cucumber-radish mix on top of yogurt. Garnish with sprinkle of sesame seeds and nigella seeds.
- This recipe is a Community Pick!
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almost 2 years ago Sarah K
Looks lovely and unique. Just checking - do you mean harissa paste or powder? I have both... Thank you!
almost 2 years ago booglix
Nice! Though next time I'll use Greek yogurt for this kind of presentation - the regular yogurt didn't really schmear onto the sides of the bowls very well.
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