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Indian-style street-food cucumber

Indian-style street-food cucumber

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
  • tbsp finely chopped red onion (about 1/2 small onion)
  • 2 tsp fine salt
  • 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

  1. Put the cucumbers, tomatoes, carrot and onion in a mixing bowl. Add 1 tsp salt and ½ tsp ground cumin; set aside.

  2. 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.

  3. 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.

Nutritional

Typical values per item when made using specific products in recipe

Energy

645kJ/ 154kcals

Fat

7.8g

Saturated Fat

2.7g

Carbohydrates

12g

Sugars

7.4g

Fibre

3.6g

Protein

0g

Salt

2.7g

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