- Finely chop the walnut kernels. Peel and chop the garlic cloves. Wash parsley and dill, pat dry, chop finely. Peel the cucumber, cut in half lengthways and remove the kernels with a
- scrape out a sharp spoon. Roughly grate the pulp. Mix everything in a bowl with the olive oil and salt to taste, cover and leave in the fridge for 1 hour
- to let. Mix well with the yogurt and water before serving.