Cucumber Crunch Salad with Curried Cashews

ottolenghi.co.uk

Ali Witvliet

4 lebanese cucumbers, halved, deseeded and cut into ½cm-thick slices (350g)

400g ripe datterini (or cherry) tomatoes, halved

Salt and black pepper

1 red onion, peeled and cut into thin rounds (130g)

1 large carrot, trimmed, peeled, then cut into thin ribbons (I use a vegetable peeler; 100g)

1 red chilli, thinly sliced into rounds (remove and discard the pith and seeds if you prefer less heat; 20g)

20g flat-leaf parsley leaves, roughly chopped

½ tsp NIGELLA SEEDS, toasted

subheading: For the curried cashews:

100g cashew nuts

1 tsp olive oil

2½ tsp madras curry powder

subheading: For the tamarind dressing:

70g TAMARIND PUREE

1½ tbsp maple syrup

2½ tbsp fresh lime juice (from about 2 limes)

subheading: For the mint dressing:

20g mint leaves

2 garlic cloves, peeled and crushed

2 tbsp fresh lemon juice

75ml olive oil

METHOD

Heat the oven to 170C (150C fan)/325F/gas 3.

In a large bowl, mix the cucumbers and tomatoes with a half-teaspoon of salt and leave to sit for 30 minutes.

Directions at ottolenghi.co.uk

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer