Made by softening turnip in the pressure cooker within minutes, cooling it, and tossing it with a garlicky dressing, this salad makes a light option for a late-night bite. Getting the timing right takes some skill; overcooked turnip turns mushy and weeps water.
Put the turnip cubes in the pressure cooker with the water, close the lid and cook under pressure for exactly 4 minutes.
Release the pressure right away under running tap water, then chill the drained turnip in the fridge for 20 minutes.
Mix the garlic, yoghurt, olive oil and salt into a smooth dressing.
Toss the cooled turnip with the dressing, scatter over the dill and serve.
Do not let the pressure time run even a minute over; turnip softens very quickly and turns mushy if overcooked. Allergens: contains milk and dairy (yoghurt).
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