Green chilli and cucumber salad with yoghurt, cumin and new season ginger



3 Lebanese cucumbers peeled and quartered longways

3 cm ginger, julienned

1 long green chilli, thinly sliced


Half bunch coriander leaves, picked and washed (reserve some to garnish)

Half a tomato, roughly chopped

3 tblsp Greek yoghurt 

1/4 tsp cumin seeds 

Juice of half a lime

Salt and pepper



Toast cumin seeds in a dry pan for two minutes until aromatic, grind in a pestle and mortar.

Blend 1 tablespoon of the yoghurt with coriander, ground cumin, tomato, lime, salt and pepper. Once blended stir in remaining yoghurt and check seasoning, it may need more salt or lime.

Arrange the cucumber on a plate, just moments before serving dress with yoghurt dressing and scatter with ginger, chilli and reserved coriander leaves.

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