Summary

Ingredients

• 200 g natural yourt
• 1 cucumber (s), about 380 - 400 g
• 3 tablespoon, heaped walnuts, chopped, or pecans
• 4 tablespoon, heaped raisins
• 1 tablespoon, heaped dill, fresh, finely chopped
• 1 tablespoon mint, fresh, finely chopped
• Salt and pepper, freshly ground

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Instructions

1. Drain the yogurt in a fine sieve. Preferably overnight. Save the yoghurt water first.
2. Roast the chopped nuts in a pan without fat and stir into the drained yoghurt with the raisins. Set aside some raisins and chopped nuts. Peel the cucumber, cut it in half, scrape out the seeds and cut into pieces approx. 5 mm wide. Mix this with the yogurt and season with salt and pepper. Let it steep in the refrigerator for about 2 hours.
3. If the salad is still too firm, add some of the drained yogurt water. Garnish with the nuts and raisins when serving.