2 small cucumbers
salt
4 green onions, sliced
8 red radishes, thinly sliced
250 ml plain yogurt 1 cup
15 ml fresh mint, finely chopped 1 tbsp
15 ml parsley, chopped 1 tbsp
1 garlic clove, crushed
5 ml lemon juice 1 tsp
1 ml pepper 1/2 tsp
5 ml sugar 1 tsp
30 ml vegetable oil 2 tbsp
leaf lettuce
50 ml peanuts, chopped 1/4 cup
sprigs of mint for garnish
Cut cucumbers in half lengthwise. Scrape out seeds if necessary and slice thinly crosswise. Place in colander and sprinkle lightly with salt. Let drain 30 minutes. Dry and transfer to a large bowl. Toss with green onions and radishes. In a small bowl; stir together yogurt, mint, parsley, garlic, vinegar, sugar and pepper. Slowly whisk in oil. Mix with vegetables. Cover and refrigerate 1 hour to chill but not longer. To serve; line a shallow bowl with lettuce, mound cucumber mixture on top and sprinkle with chopped peanuts. Garnish with sprig of mint.
Serves 6