Skyrdip with pistachio, mint and cucumber

Heat a skillet without oil or butter and toast the pistachio nuts in 4-5 minutes until golden brown. Let it cool down on a plate.

Remove the leaves from the sprigs of fresh mint and cut finely.

Cut the cucumber lengthwise into quarters, remove the seeds with a teaspoon and cut the flesh into small cubes.

Mix the in a bowl with ⅔ of the fresh mint and half of the cucumber. Season with pepper and salt. Distribute over the dishes.

Sprinkle with the pistachio nuts, the rest of the fresh mint and the rest of the cucumber and drizzle with the oil. If necessary, sprinkle some pepper.

Put each dish on a plate. Halve the radish and spread with the carrots and vegetable chips over the plates.