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Cucumber & cumin salad

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Preparation info
  • Serves

    2-4

    • Difficulty

      Easy

Appears in
The Good Table: Adventures In and Around My Kitchen

By Valentine Warner

Published 2013

  • About

Every time I make this, the sight of the cucumber in the colander reminds me of wet clothes lying inside a washing machine. This is a good addition to the outdoor summer table or picnic: gentle, clean and simple when eaten with grilled flatbread and sheep’s milk yoghurt.

Ingredients

  • 1 large cucumber, peeled and very finely sliced
  • 2 teaspoons flaked sea salt
  • 2 teaspoons

Method

Put the cucumber in a colander and tumble it thoroughly with the salt.

Leave to stand over the sink for around 2 hours. The salt will draw out the water, which drains away, leaving the cucumber floppy but still crunchy - an intriguing textural experience.

Put the cumin seeds in a dry frying pan and toast over a medium heat for 2-3 minutes, or until their smell comes to the nose,

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