Yogurt and Cucumber Salad

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.