Spicy herb salad with quick-pickled cucumber

Name: Spicy herb salad with quick-pickled cucumber
Yield: Serves four as a side
Cuisine: Palestinian
Ingredients: ½ tsp sumac; ½ tsp Aleppo chilli flakes (or ¼ tsp regular chilli flakes); 1½ tsp coriander seeds, toasted and roughly crushed in a pestle and mortar; ½ tsp nigella seeds, toasted; 20 g pumpkin seeds, toasted; Flaked sea salt and black pepper; ½ tsp white sesame seeds, toasted; 4 spring onions (60 g), thinly sliced at a sharp angle; 1½ tbsp olive oil; 40 g lamb’s lettuce; 2 lemons: leave one whole, and juice the other to get 1 tbsp; 1 tbsp caster sugar; 60 ml cider vinegar; 2 cucumbers (650 g); 15 g mint leaves, roughly torn; 15 g picked dill leaves; 10 g picked tarragon leaves; 20 g picked parsley leaves (with some stem attached)

Preparation info

Serves
four
as a side

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

This is a green leafy salad dialled right up to ten. It’s packed with flavour, so keep what you’re serving it with really simple. Pan-fried salmon or cod, for example, both work really well.

Getting ahead / batch cooking: Make more of the seeds than you need: they keep well in an airtight container for a week or so and are lovely sprinkled over all sorts of salads or roasted vegetables.

If you want to get ahead with the salad then you can pick all the herbs and have t

Ingredients

Asia
Palestine
Spicy
Gluten-free
Vegan

Ingredients

Method