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Radish & cucumber salad with mint, lime & toasted cumin seeds
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Serves: 8 as a side dish
5 tbsp extra virgin olive oil
2 tbsp lime juice
2 tsp white balsamic vinegar
1 small clove garlic, grated to a purée
1 red chilli, halved, deseeded and very finely sliced
½ tsp cumin seeds, toasted in a dry pan
25g pack mint, leaves only, larger ones torn
1 tsp sesame seeds, toasted
1. Peel the cucumber and halve it along its length. Using a teaspoon, scoop the seeds out of the middle and discard. Cut the flesh into thin slices.
2. Remove the tops and tails from the radishes, and wash them well, especially at the top (if they have good fresh leaves, remove them when washed, dry and toss them with the salad later). Finely slice the radishes, lengthways.
3. Just before serving, toss the cucumber and radishes together with all the other ingredients (and any reserved radish leaves if using).
Typical values per serving:
This recipe was first published in April 2019.