Quarter the cucumbers lengthwise
and remove the seed portion. Cut into 1 cm pieces and place in
a bowl. Season with salt and pepper and
pour the lemon juice over. Cover and place in the
refrigerator for several hours. About 4 hours before the salad is
required, melt the gelatine in a little warm water and fold gently
into the yoghurt. Add the cucumber and walnut pieces
and place in a decorative bowl. Chill until set. Before serving, cut the peppers
into thin circles, remove seeds and fibrous membranes and decorate
the bowl, alternating the colors if possible.
The dish needs several rests in the
preparation time, so you will need to start about 8 hours before the
guests arrive. The effort is worth while.