- serves 4-6 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 3 tomatoes (preferably heirloom tomatoes), cut into wedges
- 1 large cucumber, halved lengthways and finely sliced
- ¼ bunch spring onions (scallions) or ½ red onion, roughly chopped
- 4 radishes, halved and thinly sliced
- ¼ bunch dill, roughly chopped
- Handful of salad leaves
- Good drizzle of golden unrefined sunflower oil
- About 125ml (4fl oz) sour cream (adjust to your liking)
Instructions
- Add all the vegetables and herbs to a large bowl and add generous amounts of salt, pepper and oil. Add the sour cream and toss the ingredients well, coating everything in the cream.
- Leave to stand for a few minutes before serving.
Note
- You can also scoop this salad onto rye bread, and pour a spoonful of the dressing over the lot.
- It may seem like a lot of soured cream in the ingredients, but it's what makes this salad so special.
Recipe from Sour Cherries & Sunflowers by Anastasia Zolotarev, photography by Karen Fisher (Quadrille).
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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