Name: Cooling cucumber and fennel with yoghurt
Yield: Serves 6
Cuisine: French
Ingredients: 2 medium banana (long) shallots; 1 large cucumber, peeled, halved lengthways, seeds scooped out, very thinly sliced; 2 large cloves of good garlic (no green shoots), very, very finely chopped; 1½ tablespoons white wine vinegar; 3 tablespoons dry white wine, such as Chablis or Sancerre, from a fresh bottle; 5 tablespoons olive oil; French stick or sourdough, to serve; ground black pepper; 2 tablespoons finely chopped fresh dill; 2 tablespoons finely chopped fresh tarragon leaves; 1 tablespoon finely chopped fresh mint; grated zest and juice of ½ unwaxed lemon; 400 ml fresh full-fat plain yoghurt; 1 heaped teaspoon flaked sea salt, plus extra for seasoning; 1 medium bulb of fennel, base trimmed, stalks removed and fronds retained if any, then halved and very thinly sliced across; 1 teaspoon fennel seeds

Preparation info

Serves
6

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

A friend and I went to visit his aunt one exhaustingly hot day in the Massif Central, in France. Climbing out of a sticky car, we’d arrived on a building site and hobbled over rubble covered in snakes of pipe. The sound of cicadas was deafening and the heat haze shimmered with unwavering intensity; the sun demanded you bow your head while the white dusty ground demanded you squint. There was nowhere to look and my legs were burning.

Lying next to a crusted cement mixer by an allurin

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