Waitrose and Partners
Cucumber, herb & sumac salad

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

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VeganVegetarianHealthyLow in saturated fat
  • 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

  1. 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.

  2. 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

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