• 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


  1. Mix together all ingredients in a bowl and serve.