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Persian shirazi salad

Persian shirazi salad

This simple salad by Yasmin Khan is a popular side to accompany many Persian-inspired meals. It’s supposed to be sharp, so be generous with the lemon juice.

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Gluten freeVeganHealthyLow in saturated fat2 of your 5 a day
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook-
  • Total time10 mins

Ingredients

  • 1 large cucumber
  • 4 medium tomatoes
  • ½ red onion
  • 3 tbsp extra virgin olive oil
  • 1 lemon, juice, plus extra to taste

Method

  1. Slice the cucumber in ½ then, using a spoon, scoop out and discard the centre of watery seeds.

  2. Dice the cucumber, tomatoes and onion into the same, equal-sized pieces – around 1cm squared. Mix all the salad ingredients together.

  3. Dress with the olive oil and lemon juice. Season generously and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

585kJ/ 141kcals

Fat

10g

Saturated Fat

1.4g

Carbohydrates

7.1g

Sugars

6.5g

Fibre

2.4g

Protein

2.1g

Salt

0.6g

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