Indian-style street-food cucumber

Name: Indian-style street-food cucumber
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 midi cucumber, cut into 0.5cm cubes; 2 medium tomatoes, cut into 0.5cm cubes; 1 medium carrot, scrubbed and coarsely grated; 1½ tbsp finely chopped red onion (about 1/2 small onion); 2 tsp fine salt; 1½ tsp ground cumin; 25 g pack coriander, leaves and stalks chopped (reserve a few whole leaves to serve); 25 g pack mint, leaves chopped; 1 green chilli, chopped; 3 tbsp lime juice; 2 clove/s garlic; 1 tbsp finely grated fresh ginger (or ginger paste); 3 tbsp Greek-style natural yogurt, to serve; 40 g Bombay mix, to serve

Lucas Hollweg's refreshing, flavourful snack inspired by India’s street-food chaats. Featuring fruit, veg, chutneys and sev (crisp fried noodles), they make a great snack or light lunch.

4.5 out of 5 stars(4) Rate this recipe

VegetarianHealthyLow fat

Makes4
CourseSnack
Prepare25 mins
Cook-
Total time25 mins

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Ingredients

2 midi cucumber, cut into 0.5cm cubes
2 medium tomatoes, cut into 0.5cm cubes
1 medium carrot, scrubbed and coarsely grated
1½ tbsp finely chopped red onion (about 1/2 small onion)
2 tsp fine salt
1½ tsp ground cumin
25g pack coriander, leaves and stalks chopped (reserve a few whole leaves to serve)
½ x 25g pack mint, leaves chopped
1 green chilli, chopped
3 tbsp lime juice
2 clove/s garlic
1 tbsp finely grated fresh ginger (or ginger paste)
3 tbsp Greek-style natural yogurt, to serve
40g Bombay mix, to serve

Method

Put the cucumbers, tomatoes, carrot and onion in a mixing bowl. Add 1 tsp salt and ½ tsp ground cumin; set aside.
Put the remaining 1 tsp cumin in a small food processor with the remaining ingredients, except the yogurt and Bombay mix. Add the remaining 1 tsp salt and blend to a smooth green purée. Add 2 tbsp cold water if needed to help blend.
Stir ½ of the green sauce into the vegetables. Transfer to a sharing platter. Add a few dollops of yogurt, then drizzle with the remaining sauce. Scatter with Bombay mix and finish with the reserved coriander leaves. Let everyone dive in with their own spoon.