Confetti Pesto Salad
This colourful salad makes a lovely accompaniment to fish or smoked chicken
3 baby cucumbers, thinly sliced
1 small bunch of baby radishes, thinly sliced
1 Tbsp Pukara Estate basil pesto
1 Tbsp natural yoghurt
1 tsp Pukara Estate lemon extra virgin olive oil
dill leaves to garnish
Put the pesto, yoghurt and olive oil in a small bowl and whisk until combined.
Put the cucumber, raddish and dressing mix in a medium bowl and gently toss to gently coat the vegetables in the dressing.
Refrigerate salad in an airtight container up to 1 hour.
Serve salad onto plates and garnish with dill leaves.