Name: Cucumber & cumin salad
Yield: Serves 2-4
Ingredients: 1 large cucumber, peeled and very finely sliced; 2 teaspoons cumin seeds; 2 teaspoons flaked sea salt; 2 tablespoons extra virgin olive oil; ½ small red onion, halved and finely sliced; juice of ½ lemon

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

The Good Table

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

Gluten-free
Vegan
Summer

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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Ingredients

Method

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