1tbsp olive oil
1tbsp wine vinegar (red or white)
100ml goat’s milk yogurt
¼ cucumber, deseeded and finely diced
100g cooked beetroot, finely diced
Small handful fresh mint, finely chopped
Small handful fresh dill, finely chopped, plus extra sprigs to garnish (optional)
- Mix the oil and vinegar with the yogurt.
- Add the cucumber and beetroot, stir well, then mix in the herbs, reserving 1tbsp of the chopped dill. Cover and put in the fridge for 15 min. Sprinkle with the reserved chopped dill and a few extra sprigs, if using, to serve.