Author Notes
Developed by Poppy's Catering's executive chef, Sharone Yaron. —Poppy's Catering
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Ingredients
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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
Directions
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For harissa yogurt, mix yogurt and harissa until well combined. Season to taste with Maldon sea salt. Set aside.
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In a mixing bowl, toss cucumbers, radishes, and parsley with olive oil. Season with salt and pepper to taste.
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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.
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