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1/2
cucumber
2 celery
sticks, chopped
1 green
pepper, seeded and chopped
1 garlic
clove, crushed
300ml
natural yoghurt
15ml
chopped fresh coriander
freshly
ground black pepper |
Method :
- Die the cucumber and place in a
large bowl.
- Add the celery, green pepper and
crushed garlic.
- Stir in the yoghurt and fresh
coriander.
- Season with the pepper.
- Cover and chill.
Cooking Tips - All these relishes
should be used as quickly as possible, but will keep for up to a week in
the fridge.
A cool, refreshing relish, it may also
be used as a dip with such recipes as rissoles, or as a topping on
burgers and patties. It should be stored for as short a time as
possible.
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