Cucumber and poppy seed salad

9 May

Cucumber and poppy seed salad

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
  1. Slice the cucumbers on the diagonal into pieces that are 1-cm thick.
  2. Toss with the chilli and coriander in a serving bowl.
  3. In a small bowl, mix together the rice wine vinegar, sunflower oil, poppy seeds and caster sugar. Season with salt and pepper
  4. Toss the dressing with the vegetables, adjust the seasoning and serve.

Cucumber and poppy seed salad

10 Responses to “Cucumber and poppy seed salad”

  1. flavours2017 May 9, 2017 at 7:05 am #

    Loved it’s freshness —-

    • Andrea May 9, 2017 at 7:24 am #

      Me too!

  2. Henrietta Watson May 9, 2017 at 7:09 am #

    Reblogged this on All About Writing and more.

    • Andrea May 9, 2017 at 7:24 am #

      Thanks, Henrietta x

  3. boowholefoods May 9, 2017 at 8:58 am #

    This looks so fresh and delicious 🙂

  4. Colleen May 9, 2017 at 9:43 am #

    This looks refreshing and delicious! Love a bit of spice in my salads.

    • Andrea May 9, 2017 at 10:07 am #

      Thank you!

  5. Margo May 9, 2017 at 2:48 pm #

    Will save for my summer crop of cukes

  6. chefkreso May 10, 2017 at 11:40 am #

    Delicious and really fresh 😄

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