Savoury Kefir with Cucumber, Walnuts and Dill
Makes 1 serving

INGREDIENTS
250 ml Kefir
100 g Cucumber
12 g Walnuts
1 crispbread, about 10 g Rye crispbread
A few fronds, chopped Fresh dill
A few leaves Fresh mint
A pinch Salt
The smallest amount, grated, optional Garlic

METHOD
1. Dice the cucumber small, salt it and leave it in the bowl for five minutes.
2. Pour the kefir over, add the herbs and a very little grated garlic if using, and stir.
3. Break the walnuts over the top and eat it cold with the crispbread, either crumbled in or on the side.

Contains gluten cereals, milk and tree nuts.

RECIPE NOTES
The Persian original, abdoogh khiar, is made with diluted yogurt and eaten with ice cubes in it. Kefir is the shortcut and is thinner and sharper, which suits it.
Only 12 g of protein, which makes this one of the lighter breakfasts here. A boiled egg alongside adds another 7 g for 79 kcal.

Full recipe: https://www.getfuel8.com/recipes/savoury-kefir-cucumber-walnut
