Cucumber, Mint & Onion Salad

Start by quartering the cucumbers lengthways, removing the seeds and chopping into chunks approximately 3cm squared.

Peel and finely slice the shallot.

Cover the chopped cucumber and shallot with the sea salt and mix well to ensure its evenly coated.

Leave to cure for 20-25 minutes after which, you should see a lot of water bleed from the cucumber. Rinse off the salt by running under cold water, change this water three times to make sure all the salt has been washed off. Drain through a colander and leave to dry on some kitchen towel to remove any excess water.

Meanwhile, toast the onion seeds gently in a dry pan. Once to seeds begin to smoke slightly, they are ready. You should get a strong aroma from them. Remove from the pan and leave to cool to room temperature.

In a separate bowl add the Greek yoghurt and whisk in the olive oil, a little at a time to make sure the dressing doesn’t split. Finely grate or chop the garlic and add to the dressing. Add the drained cucumber, shallots and toasted onion seeds to the yoghurt dressing, check seasoning and adjust if needed. Garnish with picked and roughly chopped mint.

Serve with our Tandoori Marinated Lamb Leg.