Ingredients
1 large cucumber, halved lengthways, deseeded and cut into thin half moons
1 tsp sugar
1 fennel bulb, finely sliced
1/2 c reduced-fat sour cream
juice 1 lemon
1 tbsp white wine vinegar
small bunch dill , roughly chopped
Instructions
- Put cucumber in a fine mesh strainer. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.
- Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.