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Make-ahead kachumber recipe
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46 ratings
A traditional Indian salad that promises freshness and fragrance in every bite, you won't regret making this to accompany your next barbecue grill-up. Fresh cucumbers pair with a light dressing, tomatoes and toasted cumin seeds for a speedy salad guaranteed to be a success. See method
Ingredients
- ½ onion, thinly sliced into half-moons
- 1 Tesco cucumber whole
- 6 salad tomatoes, roughly chopped
- 10g fresh mint, leaves picked
For the dressing
- ½ tsp cumin or nigella seeds
- ½ lemon, juiced
- 1 lime, juiced
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
155kj
37kcal
2%
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Fat
1g
1%
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Saturates
0g
1%
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Sugars
5g
5%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 5.4g
Protein 1.8g
Fibre 2.2g
Method
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If you’re using cumin seeds, toast lightly in a dry pan over a medium heat for 1 min. Mix the onion with the dressing ingredients; season.
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Halve the cucumber lengthways and use a teaspoon to scoop out and discard the seeds. Slice into half-moons, then mix with the dressed onions and tomatoes.
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Stir through the mint, tearing up larger leaves. Serve immediately, or keep in the fridge for up to 6 hrs.
Get ahead: The kachumber salad tastes even better made a couple of hours ahead. Leftovers can be eaten over several days, though the veg will start to lose its crispness after about half a day.
See more Summer salad recipes