1 | small red onion, peeled and thinly sliced |
1¼ tsp | sumac |
1½ tbsp | cider vinegar |
2 tbsp | olive oil |
1 tsp | dried mint |
5 | Lebanese cucumbers (or 2 regular cucumbers) |
1 | lemon, zest finely grated, to get 1 tsp, then juiced, to get 1½ tbsp |
1 tbsp |
coriander seeds, toasted and lightly crushed in a pestle and mortar NOTE: I used black sesame seeds instead |
1 | garlic clove, peeled and crushed |
100g | red radishes, thinly shaved (use a mandoline, if you have one) |
2 tbsp | mint leaves |
2 tbsp | dill leaves |
2 tbsp | parsley leaves |
100g | thick yoghurt |
Plus | Salt and black pepper |