SIM­PLE SAL­ADS TURK­ISH CU­CUM­BER SALAD

Irish Daily Mail - YOU - - YOU FOOD -

MARI­NADE

SERVES 6

This makes a gen­er­ous quan­tity and has end­less uses as a dip in the days that fol­low – but you can halve the quan­tity if wished. The richer your yo­gurt the bet­ter.

500g full-fat greek yo­gurt 2 heaped tbsp finely chopped chives, plus a few ex­tra

1 cu­cum­ber, ends dis­carded, peeled and coarsely grated

Spoon the yo­gurt into a large bowl, stir in two thirds of the chives and sea­son with a lit­tle salt.

Us­ing your hands, squeeze out and dis­card as much of the liq­uid from the grated cu­cum­ber as pos­si­ble, then stir the cu­cum­ber strips into the yo­gurt.

Trans­fer to a serv­ing bowl, driz­zle over some olive oil and scat­ter with more chives.

HHH

450g-500g lamb leg steaks, ap­prox 2cm thick 3 tbsp lemon juice 2 gar­lic cloves, peeled and crushed to a paste 1 tbsp thyme leaves

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