1

Bring a pan of water to the boil, and cook the eggs for 8 minutes, until softly set. Immediately transfer to a bowl of cold water and leave to cool completely. Peel and cut each egg into quarters.

2

Put the radishes, cucumber, capers and egg in a large bowl. In a separate bowl, whisk together the yogurt, lemon juice and dill. Season the dressing well with salt and pepper and then add it to the vegetables and eggs. Mix gently so as not to break up the eggs. Chill until required.