This salad of cucumber and red chilli tossed in a zingy-sweet dressing takes minutes to prepare.
I like to give it a little time in the fridge – half an hour is enough – for the cucumber to get cool and crisp, and the chilli heat to work its way into the dressing. The original recipe is from the first Ottolenghi cookbook.
Cucumber and poppy seed salad
- 6 small cucumbers
- 1 large, mild red chilli, seeded and sliced thinly
- 3 Tb fresh coriander, chopped
- 60ml rice wine vinegar
- 125ml sunflower oil
- 2 Tb poppy seeds
- 2 Tb caster sugar
- salt and pepper
- Slice the cucumbers on the diagonal into pieces that are 1-cm thick.
- Toss with the chilli and coriander in a serving bowl.
- In a small bowl, mix together the rice wine vinegar, sunflower oil, poppy seeds and caster sugar. Season with salt and pepper
- Toss the dressing with the vegetables, adjust the seasoning and serve.
Ten More Bites 
Loved it’s freshness —-
Me too!
Reblogged this on All About Writing and more.
Thanks, Henrietta x
You are welcome!
This looks so fresh and delicious 🙂
This looks refreshing and delicious! Love a bit of spice in my salads.
Thank you!
Will save for my summer crop of cukes
Delicious and really fresh 😄
An amazing blog you have. Great posts with beautiful photographs.
Thank you, Sumith!