This yoghurt radish salad is a great recipe for the spring season, brightened by the colorful young radish leaves, enhanced in taste by the spring onions and made even more healthy and piquant by the camelina oil mayonnaise.
Cook the eggs in boiling water for about 10 minutes and then cool them. Peel them and slice them into wedges.
Wash the spring onions and cut them into wedges, too. Save a handful of intact, young leaves.
Cut the spring onions into rings and the radish leaves into thin strips.
Blend the Greek yoghurt together with 3 spoonfuls of mayonnaise, a pinch of pepper and salt, the grated garlic and the beer vinegar.
In a bowl, toss the dressing together with the radish, the onions and the radish leaves. Serve the prepared salad with the egg slices.