Yogurt and Cucumber Salad is both crunchy and creamy. Serve it as an accompaniment to cold meat dishes or with hot dishes such as Chicken Paprikash.
1 cucumber, peeled and finely chopped
2 tablespoons malt vinegar
1 teaspoon sugar
6 spring onions , trimmed and finely chopped
1 green pepper, white pith removed, seeded and finely chopped
8 fl. oz. yogurt
2 fl. oz. sour cream
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons chopped fresh dill
1 round lettuce, outer leaves removed, washed and separated into leaves
Place the cucumber in a small mixing bowl and add the vinegar and sugar. Set aside for 10 minutes to degorge.
Place the cucumber in a wire strainer held over a small mixing bowl. With the back of a wooden spoon, gently press the cucumber until most of the liquid is extracted. Discard the liquid.
Place the cucumber in a medium-sized mixing bowl and add the spring onions and green pepper. Mix them together with the wooden spoon and set aside.
In another medium-sized mixing bowl, mix the yogurt, sour cream, salt, pepper and 2 teaspoons of the dill. Pour the yogurt mixture over the cucumber mix-ture and toss them together with two large spoons until all the ingredients are thoroughly coated.
Arrange the lettuce leaves around the edges of a large serving platter and spoon the yogurt and cucumber mixture into the centre. Sprinkle over the remaining dill and serve immediately.