Cumcumber Salad

Indian Cucumber Salad

Ingredients:

• 2 medium-sized cucumbers

• 1 cup plain, coconut yoghurt

• 1 teaspoon garam masala

• pepper and salt to taste

• 3 slices of bread, cut into small squares

• 1 tablespoon coconut or olive oil

• wedges of lemon or lime

Method: Put oil and bread in a pan over low heat, keep turning till golden, put aside. Part peel cumbers, leaving fine strips of green skin, then, using a coarse grater, grate them. Lightly sprinkle cucumber with salt, stir, leave ten minutes, squeeze out excess liquid. Combine yoghurt with garam masala, add cucumber, chill for an hour. Transfer the salad to a serving dish, scatter bread on top, add lime wedges.

Australian Cucumber Salad

Ingredients:

• 1/2 cup apple cider vinegar

• 1 tablespoon balsamic vinegar

• 1 tablespoon honey

• 1 small red onion, finely sliced

• 2 medium cucumbers

• 1 tablespoon dill weed, finely chopped

• pepper and salt to taste

• 1/2 cup crushed peanuts

Method: Warm the vinegar, stir in the honey till blended, add onion, put aside to marry. Semi-peel cucumbers leaving thin strips of peel, then thinly slice cucumbers along their length making long ribbons. Toss with dill, dribble vinegar mix on top, taste season and refrigerate till needed ( no more than 2 hours). Transfer to a serving bowl and sprinkle with crushed peanuts.

Middle Eastern Cucumber Salad

Ingredients:

• 1/4 cup lime or lemon juice

• 1 dessert-spoon olive oil

• 1/2 teaspoon powdered cumin

• 1/2 teaspoon crushed garlic

• Salt and black pepper

• 2 medium-sized cucumber

• 1/2 cup finely chopped fresh mint leaves

• 1/2 cup stoned and sliced black olives

Method: In a lidded jar place juice, oil, garlic, and cumin, lid it and shake, let stand on a bench-top to marry. Peel the cucumbers and slice them thinly. Place in a bowl and lightly stir in the mint. Taste dressing, add seasoning to your taste, pour the dressing over the cucumber and mix lightly. Transfer salad to a serving dish, scatter olives on top. Serve immediately.