Confetti Pesto Salad

This colourful salad makes a lovely accompaniment to fish or smoked chicken

Ingredients

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

Serves 2

Method

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.