This colourful salad makes a lovely accompaniment to fish or smoked chicken.

Ingredients

3 baby cucumbers, thinly sliced

1 small bunch of baby radishes, thinly sliced

1 Tbsp basil pesto

1 Tbsp natural yoghurt

1 tsp lemon extra virgin olive oil

Dill leaves, to garnish

Method

Put the pesto, yoghurt, and olive oil in a small bowl and whisk until combined.

Place the cucumber, radish, and dressing mix in a medium bowl and gently toss to coat the vegetables in the dressing.

Refrigerate the salad in an airtight container for up to 1 hour.

Serve onto plates and garnish with dill leaves.

Serves 2.