Yoghurt with Raisins, Cucumber, and Walnuts

Ingredients for Yoghurt with Raisins, Cucumber, and Walnuts

• 80g walnuts

• 1 Persian cucumber, finely chopped

• 725ml plain whole-milk Greek yoghurt

• 3 tablespoons chopped golden raisins

• 1 tablespoon finely grated green garlic, or 1 garlic clove, finely grated

• 1 teaspoon finely grated lemon zest

• 1 teaspoon fresh lemon juice

• 1 tablespoon crushed dried mint leaves, plus more for serving

• 1 tablespoon olive oil, plus more for drizzling

• 2 teaspoons crushed dried rose petals

• plus more for serving (optional)

• Kosher salt, freshly ground pepper

• 2–3 tablespoons whole milk (optional)

• Aleppo-style pepper (for serving)

Preheat oven to 177°C. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then finely chop.

Mix walnuts, cucumber, yoghurt, raisins, green garlic, lemon zest, lemon juice, 1 tablespoon mint, 1 tablespoon oil, and 2 teaspoons rose petals, if using, in a medium bowl to combine; season with salt and pepper. If yoghurt looks thick, stir in milk as needed.

Serve topped with Aleppo-style pepper and more dried mint and rose petals and drizzled with more oil.

Yoghurt can be made 1 day ahead. Keep chilled.

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.