members recipes

An easy, cool summer salad

Ingredients
600 g cucumbers
300 g yoghurt (sheep/goat milk preferablly)
20 sorrel leaves
dill
salt
pepper
Extra virgin olive oil

Method
Finely grate the cucumbers, salt them, wait for about a minute and drain away the liquid (nothing wrong with it, you can leave it in to get tarator soup). Thinly slice the sorrel leaves (across) into strips and add them to the drained cucumbers. Finely chop the dill and do the same, along with some freshly ground pepper. Add the yoghurt and a few good lugs of olive oil, stir it and put it in the fridge for about 30 min. Serve chilled with a slice of lemon. Goes great with spicy grilled meat!