Tzatziki, radish and alfalfa sprouts

Since the weather has been very hot in the last few days I have completely changed my eating habits. I go for fresh, raw and crunchy vegetables served with my favourite Mediterranean dips, like hummus or tzatziki. Add focaccia or piadina or carasau bread and you have it: my ten-minute-ready recipe for my home-alone lunch meal...

Easy. Tasty. 

Ingredients (serves 3-4):

cucumber: 1 cup (1 cucumber approximately) - peeled
Greek yoghurt: 1 cup ( 300 gr. approximately)
garlic: 1 small clove - finely minced
extra virgin olive oil: 2 tablespoons
apple vinegar: 1 tablespoon (or 1 tbls lemon juice)
salt: ½ tablespoon
alfalfa sprouts: 1/2 cup – washed and drained
radish: 5 small - sliced

Grate or finely chop the cucumber. Toss with salt in a colander, and let drain for 20 minutes. Squeeze the cucumber between paper towels to absorb the excess moisture.
Combine yoghurt, extra virgin olive oil, apple vinegar (or lemon juice), garlic and salt. Add cucumber and stir well. Keep covered in the fridge for at least one hour to combine flavours.

Scoop two or three spoonfuls of tzatziki in each serving bowl (or large glass), then alternate radish slices with tzatziki and top with alfalfa sprouts.