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Salad with Fennel and Yoghurt



  • 1 cup fresh fennel hearts
  • 1 cup radishes, finely chopped
  • 1 tsp fresh mint, finely chopped
  • White pepper, freshly ground
  • 1 cucumber, diced
  • 2 cups yoghurt, strained
  • 1 lemon, juiced
  • Salt


Chop the fennels and mix with the cucumber and radishes. Add the lemon juice, season with salt and pepper and transfer the salad into a deep bowl. Add the cucumber and mint and mix all with a spatula for 2-3 minutes. Top the salad with the yoghurt and serve it garnished with the mint leaves.

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