Cucumber and Radish Salad with Harissa Yogurt
Author Notes: Developed by Poppy's Catering's executive chef, Sharone Yaron. —Poppy's Catering
Serves 2
- 1/2 cup plain whole milk yogurt
- 1 teaspoon harissa
- Maldon sea salt, to taste
- 2 Persian cucumbers, cut in a large dice
- 4 radishes, quartered
- 1/4 cup parsley leaves
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon toasted sesame seeds
- 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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Topics: Salads, Spring, Vegetarian Cooking, Vegetables
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about 1 year ago Sarah K
Looks lovely and unique. Just checking - do you mean harissa paste or powder? I have both... Thank you!
about 1 year 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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