Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Mustard seed and fennel pickled garlic salad with herbed yoghurt dressing

Other 20 Mins Prep

To make the pickled garlic, begin by peeling the garlic. Then place the cloves in a sterilised jar along with the water. Combine the vinegar, sugar, whole spices and salt in a saucepan over a medium heat. Heat until the sugar dissolves, stirring occasionally. Do not bring it to a boil. Pour the hot vinegar mixture over the garlic. Seal the jar and let it cool to room temperature. Refrigerate for at least 2 days before using.
To make the herbed yoghurt dressing, chop the fresh herbs and place it in a bowl. Add the remaining ingredients and mix until well combined.
To make the salad, wash the salad leaves and place them in a large bowl. Using a vegetable peeler, make ribbons from the cucumber. Thinly slice the radishes. Place the cucumber ribbons and sliced radish in the bowl with the salad leaves and toss together with 6-8 pickled garlic cloves.
Drizzle the herbed yoghurt dressing over the salad and toss gently to coat.