Cucumber, pickled wild garlic oil, thick yogurt, walnuts, and honey

Name: Cucumber, pickled wild garlic oil, thick yogurt, walnuts, and honey
Yield: Serves 4
Ingredients: 120g (41⁄4oz) wild garlic leaves, roughly chopped; 150g (51⁄2oz) caster (superfine) sugar; 1 tbsp salt; 250ml (9fl oz) white wine vinegar; 150ml (5fl oz) olive oil, plus extra for drizzling; 300g (10oz) full-fat yogurt; 1 cucumber, sliced into ribbons 200g (7oz) ground walnuts 50ml (13⁄4fl oz) runny honey Salt and freshly ground black pepper

A sweet and punchy salad that's ideal for wild garlic picking season

By Spasia Pandora Dinkovski

4 April 2024

Image may contain Food Food Presentation Cup Plate Meal Cutlery Fork Dish Dining Table Furniture Table and Brunch

Cucumber, Pickled Wild Garlic Oil, Thick Yogurt, Walnuts, and HoneyCaitlin Isola

Go wild garlic picking! Found in shady woods and by marshes, you’ll discover these sweet leaves in glorious abundance between the end of winter and the beginning of summer, so make your oil when you can. Sweeter than regular garlic, wild garlic carries notes of dewy spring fields, forests, and marshes. Although it’s the buds that are usually pickled, this recipe is totally unique and tried, tested, and enjoyed by many of my customers. It’s punchy and a little goes a long way. Pickling the leaves takes three days and the yoghurt takes 24 hours to strain, so this is one to prep in advance.

This recipe is an extract from Doma: Traditional Flavours and Modern Recipes from the Balkan Diaspora

What to do with wild garlic

Image may contain: Bowl, Plant, Food, Meal, and Dish

Slow-cooked harissa lamb with sweet peaches, urda, and herbs

Image may contain Food Food Presentation Brunch Baby Person and Plate

The ultimate moussaka recipe

Image may contain Brunch Food Cutlery Plate Meal Food Presentation Bread Dining Table Furniture Table and Adult

Cucumber, pickled wild garlic oil, thick yogurt, walnuts, and honey

Cucumber, pickled wild garlic oil, thick yoghurt, walnuts, and honey

Recipe notes