Hungarian version


- 1 cup roasted chestnuts
- 1 cup chopped lettuce
- 1 cup watermelon (diced)
- 3/4 cup plain yogurt
- black pepper and salt to taste

Roughly chop chestnuts, lettuce and watermelon to bite-sized pieces.

Take them in a bowl and combine.

Whisk yogurt with pepper and salt.

Pour over the chopped ingredients. Serve immediately.

Enjoy the chestnut kosambari as a light mid-day meal.