Cucumber, yoghurt and dill salad

18 Jul 2019
cucumber dill yoghurt salad

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.

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I first ate this simple dish in France during my year abroad in France, when I was an English assistant during my 3rd year at university. Nicole, my landlady, who I’d often eat dinner with, would quickly knock this one together and we’d eat it with crusty ‘pain de compagne’ before the main course. She wouldn’t have used dill or nigella but I have done here, for a slightly more contemporary feel.

If you’ve got lots of cucumbers, make 2 or three times the quantity and blitz some of it in a liquidiser. It will miraculously turn into a chilled soup that is perfect served straight from the fridge with a drizzle of olive oil.

 

Ingredients

1 medium cucumber, peeled and cut into 5mm slices (about 250g in total)

75g full fat Greek yoghurt

1 clove garlic, crushed

Squeeze of lemon juice

1 tsp olive oil

1 tsp finely chopped dill

½ tsp nigella seeds

Salt

 

Method

Sprinkle the sliced cucumber with a little salt and allow to sit in a colander for about 20 minutes to ‘degorge’; degorging removes excess water and helps also to remove any bitterness.

 

Add the nigella seeds to a small dry frying pan over a medium heat. Toast the seeds for a couple of minutes, stirring regularly and transfer to a small bowl or ramekin.

 

Mix the yoghurt with garlic, lemon juice, olive oil and dill. Stir through the degorged cucumber and sprinkle with nigella seeds and any remaining dill. Serve