Creamy fennel and cucumber salad
This creamy fennel and cucumber salad takes just a few minutes to throw together! It goes superbly with fish and cold meat so it’s ideal for summer BBQ parties, picnics and trips. I made it with Skyr which is similar to Greek Yoghurt, but crème fraîche would work with the recipe too.
Ingredients
Method
- Remove & discard the woody end bit of the fennel then slice it thinly. Chop the fronds.
- Cut the cucumber in half and scoop out the soft bits, then chop the flesh.
- Mix the yogurt, oils and garlic in a small bowl.
- Put the chopped fennel, fronds, dill and cucumber in a serving dish – add the yoghurt mixture, season with salt and pepper, then combine.
- Chill until you’re ready to serve.