Ingredients
- 1/2 cup yogurt (I used homemade, but otherwise would use Greek yogurt)
- One bunch (several small or 3 medium-large) hakurei turnip, peeled and thinly sliced
- One stalk fennel, thinly sliced
- One spring onion, both white bulb and green stem, thinly sliced
- A handful of curly parsley, chopped
- A handful of fresh dill, chopped
- Two tablespoons lemon juice
- Salt and pepper to taste
Directions
- Mix together all ingredients in a bowl and serve.