Crunchy cucumber with yoghurt and mint

AT A GLANCE

  • Serves 6 people

This side salad goes well with barbecued meats and seafood, especially if they're a little bit spicy. Alternatively, you can blend this into a chilled soup, adding yoghurt to suit your taste. 

  • 2 telegraph cucumbers, half peeled, seeds removed, thinly sliced
  • 140 gm (½ cup) plain natural thick yoghurt such as leban (see note)
  • ½ lemon, finely grated rind and juice only
  • 1 bunch mint, leaves picked
01   Combine cucumber and 1 tsp sea salt in a colander, stand until liquid seeps from cucumber (20-30 minutes), squeeze excess moisture from cucumber, transfer to a bowl.
02   Meanwhile, whisk yoghurt and lemon juice in a bowl to combine. Season to taste with freshly ground black pepper and add to cucumber (see note), stir to combine, transfer to a serving platter and scatter with mint.

Note Leban yoghurt is a thick Middle Eastern yoghurt available from select delicatessens. You can also drizzle the yoghurt over the cucumber for a more polished presentation.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON AND LISA FEATHERBY

FEATURED IN

Dec 2009

Dec 2009

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