Crunchy watercress, cucumber & radish salad

1 Cucumber
2 x 100 g bags watercress (or salad leaves)
2 x 150 g baby radish , halved if large

For the Dressing
6 tbsp natural yogurt
1 tbsp white wine vinegar
1 tsp dijon mustard
1 clove garlic crushed
1 sprig dill leaves only chopped

Method:

To make the dressing whisk together all the ingredients , then season. This can be kept in the fridge for up to 2 days.

Peel the cucumber into long, thin strips with a vegetable peeler, discarding the seeded section. Put the watercress, cucumber and radishes in a bowl . Drizzle with the dressing just before serving.