Ingredients

  • 1 tablespoon dill
  • 1 tablespoon mint
  • 1 tablespoon chives
  • 1 teaspoon tarragon
  • 3 small containers of Greek yogurt, or whole-milk yogurt
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 cucumber
  • 1 avocado
  • 1 tablespoon black olives
  • 1 tablespoon green olives
  • Salt and pepper

Method

  • If possible, combine the herbs with the yogurt a few hours before serving, to allow their flavors to develop.
  • Beat the olive oil with the lemon juice.
  • Peel and seed the cucumber and peel the avocado.
  • Finely dice the cucumber, olives, and avocado.
  • Combine these ingredients together with a tablespoon of the oil-and-lemon sauce.
  • Set aside in the refrigerator.
  • Just before serving, combine the remaining dressing with the yogurt sauce, and season with salt and pepper.
  • Using a stainless steel ring or glass approximately 2 1/2 inches in diameter, shape the tartare mixture into mounds in the center of plates, and pour the raita around and over them.