Cucumber, herb & sumac salad
Refreshing, fragrant and speedy, this goes well with the baharat-spiced chicken. It would also be excellent with lamb – whether slow-roast leg or shoulder, kebabs or chops – or grilled fish such as mackerel or trout
- Serves6
- CourseSide
- Prepare15 mins
- Cook-
- Total time15 mins
Ingredients
- 2 large cucumbers
- 2 tsp red wine vinegar
- 1 tsp Cooks' Ingredients Sumac
- 25g pack flat leaf parsley, leaves picked
- 12 or so mint leaves, larger ones roughly chopped
Method
Peel the cucumbers, cut in half lengthways and use a teaspoon to scoop the watery seeds out. Cut the flesh into 2cm-thick crescents and transfer to a mixing bowl. Add a generous pinch of salt, mix and leave to rest for 10 minutes.
Drain away any water, then add the vinegar, ½ tsp sumac and the herbs. Toss, transfer to a serving bowl or platter, then sprinkle over the remaining sumac.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 94kJ/ 22kcals |
---|---|
Fat | 0.1g |
Saturated Fat | 0.1g |
Carbohydrates | 2.9g |
Sugars | 2.3g |
Fibre | 1.3g |
Protein | 1.3g |
Salt | 0.1g |