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.
Serves 6
Note :
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.
