2 cups of natural yogurt
1/2 cucumber peeled and cut into thin slices
2 radishes cut into thin slices
1 small raw beetroot diced
1 nectarine cut into cubes
1/2 cup of fresh parsley chopped (including leaves)
1 onion finely chopped
1 green pepper, seeded and finely chopped
1 small garlic clove, minced
1 pinch of ground cumin
1 tablespoon of mustard seeds
Olive oil
Salt
2 cups of natural yogurt
1/2 cucumber peeled and cut into thin slices
2 radishes cut into thin slices
1 small raw beetroot diced
1 nectarine cut into cubes
1/2 cup of fresh parsley chopped (including leaves)
1 onion finely chopped
1 green pepper, seeded and finely chopped
1 small garlic clove, minced
1 pinch of ground cumin
1 tablespoon of mustard seeds
Olive oil
Salt
Divide the yogurt into three equal parts
In the first part, mix in the cucumber, half of the parsley, onion, green pepper, and a little salt
In the second part, add the radishes, beetroot, garlic, cumin, and the remaining green pepper
and a pinch of salt
In the third part, add the nectarine and the rest of the parsley
Refrigerate
When serving, distribute each portion of sauce into 2 cups, drizzle with olive oil, and sprinkle toasted mustard seeds on top.
