Bulgarian Tarator with Toasted Walnuts and Dill

⏱ 15 min · Serves 4

Ice-cold, garlicky and impossibly refreshing — this Bulgarian summer classic takes five minutes and no cooking. Thick yoghurt, crisp cucumber, a whisper of garlic and a slick of good olive oil, finished with toasted walnuts for crunch.

Per serving: 247 kcal · 10.5g protein · 12.0g carbs · 17.5g fat

Ingredients

• 600g thick plain yoghurt (Bulgarian or Greek-style)
• 2 medium cucumbers (about 500g)
• 1 small garlic clove, crushed to a paste with a pinch of salt
• 250ml very cold water (plus ice cubes to serve)
• 3 tbsp walnut halves, roughly chopped
• 3 tbsp fresh dill, finely chopped
• 2 tbsp extra virgin olive oil, plus extra to drizzle
• 1 tsp white wine vinegar or lemon juice
• Sea salt and white pepper, to taste

Method

1. Toast the walnuts in a dry frying pan over medium heat for 2–3 minutes until fragrant, then tip onto a plate to cool.
2. Peel the cucumbers (leave a few stripes of skin for colour if you like) and grate them coarsely, or dice very finely for more texture. Toss with 1/2 tsp salt and leave 5 minutes.
3. Whisk the yoghurt in a large bowl until smooth, then whisk in the cold water a little at a time until it is the consistency of single cream.
4. Stir in the cucumber and any juices, the garlic paste, dill, olive oil and vinegar. Season with salt and white pepper — it should taste bright and lightly salty.
5. Chill for at least 20 minutes if you have time, or add a few ice cubes to serve straight away.
6. Ladle into bowls, scatter with toasted walnuts and extra dill, and finish with a generous drizzle of olive oil.