Make-ahead kachumber recipe
A traditional Indian salad that promises freshness and fragrance in every bite, you won't regret making this to accompany your next barbecue grill-up. Fresh cucumbers pair with a light dressing, tomatoes and toasted cumin seeds for a speedy salad guaranteed to be a success.
See method- Serves 4
- 10 mins to prepare
- 37 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- ½ onion, thinly sliced into half-moons
- 1 Tesco cucumber whole
- 6 salad tomatoes, roughly chopped
- 10g fresh mint, leaves picked
For the dressing
- ½ tsp cumin or nigella seeds
- ½ lemon, juiced
- 1 lime, juiced
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Shop ingredientsEach serving contains
- Energy
- 155kJ 37.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 0.2g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.4gProtein 1.8gFibre 2.2g
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Method
- If you’re using cumin seeds, toast lightly in a dry pan over a medium heat for 1 min. Mix the onion with the dressing ingredients; season.
- Halve the cucumber lengthways and use a teaspoon to scoop out and discard the seeds. Slice into half-moons, then mix with the dressed onions and tomatoes.
- Stir through the mint, tearing up larger leaves. Serve immediately, or keep in the fridge for up to 6 hrs.
- Get ahead: The kachumber salad tastes even better made a couple of hours ahead. Leftovers can be eaten over several days, though the veg will start to lose its crispness after about half a day.
- See more Summer salad recipes
