Skip to content
Cucumber Crunch Salad Recipe

Cucumber Crunch Salad Recipe

INGREDIENTS

4 Lebanese cucumbers, halved, deseeded and cut into ½cm-thick slices (350g)

400g ripe cherry tomatoes, halved

salt and black pepper

1 red onion, peeled and cut into thin rounds (130g)

1 large carrot, trimmed, peeled, then cut into thin ribbons (Use a vegetable peeler; 100g)

1 red chilli, thinly sliced into rounds (remove and discard the pith and seeds if you prefer less heat; 20g)

20g flat-leaf parsley leaves, roughly chopped

½ tsp nigella seeds, toasted 

Curried Cashews

100g cashew nuts

1 tsp olive oil

2½ tsp madras curry powder

Tamarind Dressing

70g tamarind pulp

1½ tbsp maple syrup

2½ tbsp fresh lime juice (from about 2 limes)

Mint Dressing

20g mint leaves

2 garlic cloves, peeled and crushed

2 tbsp  fresh lemon juice

75ml olive oil

 

METHOD

  1. Heat the oven to 170C (150C fan)/325F.
  2. In a large bowl, mix the cucumbers and tomatoes with a half-teaspoon of salt and leave to sit for 30 minutes.
  3. In a small bowl, mix all the ingredients for the curried cashews with a quarter-teaspoon of salt, then spread out on a small oven tray and roast for 15 minutes, until deeply golden and dark in places. Remove and leave to cool.
  4. Meanwhile, mix all the tamarind dressing ingredients in a small bowl and set aside.
  5. Put all the mint dressing ingredients in a small food processor, add a half-teaspoon of salt, and blitz to an almost-smooth green dressing.
  6. Drain the cucumber and tomato, discarding the liquid they’ve released. On a large, lipped platter, artfully layer up the cucumber, tomato, onion rounds, carrot ribbons, chilli, parsley and both dressings. Top with a scattering of the cashews and nigella seeds, and serve.

 

Recipe originally found at: https://ottolenghi.co.uk/pages/recipes/cucumber-crunch-salad-curried-cashews

Previous article Danny's Days - 27th January 2025
Next article Koftas