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!
More Great Recipes:
Salad|Cheese|Vegetable|Spring|Summer|Vegetarian
Showing out of comments
Looks lovely and unique. Just checking - do you mean harissa paste or powder? I have both... Thank you!
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.
Showing 2 out of 2 comments