Cucumber and Fennel Salad

Name: Cucumber and Fennel Salad
Yield: Serves 6–8
Ingredients: Salt and pepper; Salt and pepper; 1½ pints/850 ml natural yoghurt; 2 bunches of spring onions, finely chopped; 2 heads of fennel, cut into fine shreds; Salt; 4 large cucumbers

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This salad can be prepared entirely several hours before serving, and kept in a cool place. It is ideal for hot, summery days, as it is both cool to look at, and cool and crunchy to eat.

Ingredients

4 large cucumbers
Salt
2 heads of fennel, cut into fine shreds
2

Gluten-free
Vegetarian
Summer

Method

Thinly peel the cucumbers, cut them in half lengthways and scoop out the seeds. Cut the cucumber halves crossways into slices about ¼ inch/5 mm thick. Put the slices into a large mixing bowl and sprinkle l