Radish Yoghurt With Pine Nuts

Ingredients for Radish Yoghurt With Pine Nuts

• 8 medium radishes, very thinly sliced

• Kosher salt

• 1 tablespoon pine nuts

• 190g low-fat plain Greek yoghurt

• 1/2 teaspoons finely grated lemon zest, plus more for serving

• 1 tablespoon fresh lemon juice

• 3 tablespoons olive oil, divided

• Freshly ground black pepper

• Cucumber spears (for serving)

Toss radishes in a small bowl with a couple pinches of salt. Let sit until salt begins to draw out water from radishes, about 5 minutes.

Meanwhile, toast pine nuts in a medium skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl and let cool.

Massage radishes to release liquid, gently at first, then more vigorously as they start to expel water. Squeeze out excess liquid, then finely chop radishes (you should have about 240ml ).

Mix radishes, yoghurt, lemon juice, 2 tablespoons oil, and 1/2 teaspoons lemon zest in a medium bowl; season with salt and pepper.

Divide yoghurt among bowls, top with pine nuts and more lemon zest and drizzle with remaining 1 tablespoon oil. Serve with cucumber spears for dipping.

Yoghurt can be made 3 days ahead; cover and chill. Top with pine nuts and lemon zest just before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.