Recipes and Images Kathy Paterson
Refreshing with a punchy hit from the shallots. The dressing is quite thin so use some crusty bread to mop up all the juices.
Serves 4
Dressing
½ cup kefir yoghurt (I used Raglan Food Co natural kefir yoghurt smoothie)
1 tbsp sherry vinegar, or use your favourite white or fruit vinegar
1 tbsp honey
flaky salt
Salad
1 telegraph cucumber, thinly sliced
2 shallots, halved and thinly sliced
4 tbsp chopped mixed herbs, such as flat leaf parsley, dill or foraged wild fennel and chives
2 tbsp white sesame seeds, toasted
In a bowl, whisk together the kefir yoghurt, vinegar and honey. Season dressing with salt.
Put the cucumber slices on a large shallow plate and top with the shallots. Sprinkle over the herbs and sesame seeds, then drizzle with enough dressing to moisten well.
Tips – Finely chop the shallots if you prefer. Add some finely sliced spring onion tops (green part) to the salad as I have in image.
Change it up by adding some crumbled feta to the salad.
