Lettuce Scoops with Coriander Yogurt Cheese

1. 1

   In a large sieve lined with a double thickness of rinsed and squeezed cheesecloth and set over a bowl let the yogurt drain, covered and chilled, for 8 hours.

2. 2

   Transfer the yogurt cheese to a bowl, discarding the liquid, and stir in the cucumber, the radish, the coriander, and salt to taste.

3. 3

   Spoon about 1 tablespoon of the cheese mixture onto each lettuce leaf.

4. 4

   (Do not combine the cheese and the vegetables more than 1 hour in advance or the mixture will become watery.)

* Per serving · 4 servings · Values may vary.

No additional tips available.