This light and zingy Indian salad is a perfect accompaniment to spicy curries and barbecue feasts; the cucumbers give it a crunchy freshness. The salad will taste even better if all of the ingredients are at room temperature. Leave it to stand for ten minutes before serving, to allow the flavours time to get to know each other.
Cucumber Kachumber Salad
- 3 Lebanese cucumbers
- 2 tomatoes
- ½ red onion, peeled
- A handful of coriander leaves
- A handful of mint leaves
- 1 tsp cumin seeds
- 1 lime
- 1 red chilli
½ tsp salt
Toast the cumin seeds in a hot, dry pan, until you can smell the aroma of the spices, then leave aside to cool.
Wash the cucumbers and tomatoes, then finely dice them, along with red onion. Add to a bowl.
Finely chop the red chilli, leaving the seeds in if you prefer it spicier, and roughly chop the coriander and mint leaves. Add these to the bowl.
Add the zest and juice of the lime, along with the salt, to the bowl and give it all a good stir.
Leave to stand for 10 minutes before serving.