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Serve this delicious cucumber and yoghurt relish with Neil Perry’s Marinated Chicken. They were made for each other 🙂

Before I continue, congratulations to Neil Perry on just receiving 3 Hats for his restaurant “Rockpool on George” and maintaining 2 Hats for “Rockpool Bar and Grill” (both restaurants in Sydney CBD).

Back to his relish – it’s quick to prepare and is the perfect accompaniment to marinated chicken. It would also go well with my own chicken marinade recipe – click here.

Here goes:-

Cucumber and Yoghurt Relish – Ingredients

• 3 Lebanese cucumbers – peeled, seeded and finely sliced
• 2 stalk celery – finely sliced
• 100 ml / 3.5 fl oz olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon wholegrain mustard
• Sea salt and freshly ground pepper
• Quarter cup of Greek-style or sheep’s milk yoghurt
• 1 large handful mint leaves
• 1 tomato – peeled, seeded and roughly chopped

Cucumber and Yoghurt Relish – Method

1. Whisk the oil, vinegar and mustard together
2. Season to taste then fold in the yoghurt
3. Add the cucumber, celery, tomato and mint leaves
4. Mix to combine

Variations and Handy Hints

• You don’t have to peel and seed the cucumbers  and tomato – I didn’t
• I chose not to add the tomato
• Keep in the fridge until ready to serve
• Add the fresh herbs just before serving

Hope you enjoy Neil Perry’s Relish.  Here are the links to his Sydney restaurants – Rockpool on George and Rockpool Bar and Grill.

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Jan Littlehales

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