Cucumber salad with tzatziki sauce

Name: Cucumber salad with tzatziki sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 large cucumber (500-600 g); 1 collar (approx. 175 g) Radishes; 40 g Sunflower seeds; 2 Garlic cloves; 1 Onion; 1/2 bunch Dill; 150 g Skimmed milk yoghurt; 100 g Cream curd; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Olive oil; 7-10 Tbsp Dill flowers and lemon wheels

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 large cucumber (500-600 g)
1 collar (approx. 175 g) Radishes
40 g Sunflower seeds
2 Garlic cloves
1 Onion
1/2 bunch Dill
150 g Skimmed milk yoghurt
100 g Cream curd
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Olive oil
7-10 Tbsp Dill flowers and lemon wheels

Directions

1
Wash the cucumber, dab dry and cut lengthwise into thin slices with a wide peeler. Clean the radishes, wash, drain and cut into sticks. Roast sunflower seeds in a pan without fat and remove.
2
Peel garlic and onion. Chop the onion finely, press the garlic through a garlic press. Wash the dill, dab dry and chop finely, except for a little for garnishing. Mix yoghurt, quark, lemon juice, garlic, onion and dill, except for a little bit for garnishing.
3
Season to taste with salt and pepper. Arrange cucumber and radishes on a large plate and pour the sauce over them. Drizzle with olive oil. Sprinkle with sunflower seeds and remaining dill. Serve garnished with dill flags, dill flowers and lemon wheels.
4
For example, lamb chops and pita bread taste good with it.