Peel and chop the garlic cloves and crush them in a mortar with the salt. Stir the garlic paste well with the yogurt. Remove the seeds from the chili peppers, chop finely and add to the yogurt sauce form.
Remove the wilted leaves from the radishes, rinse the radishes including the greens and the parsley and shake dry. Coarsely chop everything, form into a salad bowl and mix with the yogurt sauce. Cover and refrigerate for half an hour.
Before serving, add the olive oil and mix well again.
Tip: Use creamy natural yogurt for an even finer result!
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