Ingredients:

  • 450g Persian cucumbers, sliced into 3mm rounds
  • 150g red radishes, thinly sliced
  • 35g red onion, shaved into thin half-moons
  • 6g kosher salt
  • 120ml plain full-fat Greek yogurt
  • 15ml fresh lemon juice
  • 5g fresh dill, finely chopped
  • 3g garlic, grated into a paste
  • 1g black pepper, freshly cracked
  • 5ml honey

Instructions:

  1. Slice 450g of Persian cucumbers into 3mm rounds.
  2. Toss cucumber slices with 6g kosher salt in a colander. Wait 10 minutes until liquid beads on the surface.
  3. Thinly shave 150g of red radishes and 35g of red onion.
  4. Pat the cucumbers dry with a clean kitchen towel. Check for a matte, non slippery surface.
  5. In a large bowl, whisk 120ml Greek yogurt with 15ml lemon juice.
  6. Whisk in 5ml honey, 1g black pepper, and 5g chopped dill.
  7. Grate 3g of garlic into the bowl. Whisk until the yogurt looks silky and pale.
  8. Add the cucumbers, radishes, and onions to the dressing.
  9. Use a silicone spatula to coat every slice. Stop once the vegetables look glistening and white.
  10. Refrigerate for at least 15 minutes before serving.