VEGETABLES SALAD WITH YOGURT AND BUTTERMILK ENJOY DAN:

VEGETABLE SALAD WITH YOGURT AND BUTTERMILK by CHEF DAN:

Serves 4

INGREDIENTS:

1 tomato, diced

1 English cucumber, cut into small dice

3 radishes cut into small dice

2 scallions, bias sliced into 1/2-inch lengths

1/4-cup buttermilk

3 tablespoons-cup plain yogurt

1 tablespoon EACH fresh dill fronds, chopped, fresh mint, fresh basil chopped

1 teaspoon Tandoori masala

Sea salt and freshly ground black pepper to taste

1/4-cup feta cheese

2 teaspoon sesame oil for garnish

1/4-dry roasted peanuts

DIRECTIONS:

1.   Whisk together the buttermilk and yogurt in a mixing bowl until smooth.

2.   Stir in tomato, cucumber, radishes, scallion, dill fronds, mint, basil, Tandoori masala, feta cheese, season with salt and pepper.

3.   Cover and refrigerate up to 2 days.

4.   Divide into individual bowls and drizzle with olive oil and sprinkle with roasted peanuts.

ENJOY DAN:                                                                       BON-APPETITE