Snezhanka

Ingredients

• 600 g plain yogurt
• 3 pieces cucumbers
• 3 pieces garlic cloves
• 60 g walnuts, chopped
• 4 tbsp fresh dill, chopped
• 2 tbsp sunflower oil
• 1 tsp salt

Steps

1. 1
   Line a sieve with muslin, tip in the yogurt and let it drain in the fridge for at least 4 hours until very thick.
2. 2
   Dice the cucumbers finely, salt them lightly and leave 15 minutes, then squeeze out the water. Wet cucumber turns the salad to soup.
3. 3
   Crush the garlic with a pinch of salt to a smooth paste.
4. 4
   Fold the cucumber, garlic, most of the dill and most of the walnuts into the strained yogurt.
5. 5
   Stir in the oil and check the salt.
6. 6
   Chill 30 minutes, then serve topped with the reserved walnuts, dill and a thread of oil.