Cucumber salad with raisins and nuts

Ingredients for 2 servings:

• 200 g natural yogurt
• 1 cucumber(s), about 380 – 400 g
• 3 tbsp, heaped walnuts, chopped, or pecans
• 4 tbsp, heaped raisins
• 1 tbsp, heaped dill, fresh, finely chopped
• 1 tbsp mint, fresh, finely chopped
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

very fine, for the barbecue party

Drain the yogurt in a fine sieve. This is best done overnight. Reserve the yogurt water for now. Lightly toast the chopped nuts in a dry pan and stir them into the drained yogurt along with the raisins. Set aside a few raisins and chopped nuts. Peel the cucumber, halve it lengthwise, scrape out the seeds, and cut into pieces about 5 mm wide. Mix these into the yogurt and season with salt and pepper. Let it marinate in the refrigerator for about 2 hours. If the salad is still too firm, stir in some of the drained yogurt water. Garnish with the nuts and raisins when serving.