Mix together hung
yogurt, fresh cream, 2 tbsps walnuts, capsicums, olives, coriander leaves, salt and black pepper powder in a bowl. Add lemon juice and mix well.
Peel and half the
cucumbers vertically. Remove the seeds so that a hollow is created in the halved cucumbers.
Fill them up with the
yogurt mixture.
Hollow out the tomato
and fill it with the yogurt mixture.
Keep the tomato in the
centre of a serving platter with the cucumbers all around it, sprinkle the remaining walnuts over them and serve immediately.