of Greek yoghurt
salt and pepper to taste
of lamb's lettuce
sprouts to garness
I used gardencress
juice of 1/2 lemon
Peel the cucumber and cut it in half lengthways, then in half again and cut into slices of the thickness you want it to be.
Slice the fennel leaves very finely. Making them too thick will make it too overpowering.
Add cucumber, yogurt, half of the walnuts, za'atar, lemonjuice, fennel, salt and pepper to a medium mixing bowl and mix it all well.
Put your green at the bottom of a plate and put the cucumber salad on top.
Garnish with the rest of your walnuts and the cress.
This recipe is from
In Simone's Kitchen