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Cucumber salad with yogurt

This cucumber salad with yogurt and mint is spiced up with cumin seeds. It goes perfectly with middle-eastern style grilled fish & meat, or as a filler salad in kebabs & flatbreads. It can also be served with Indian dishes as it helps to cool down hot, spicy food. It takes just 5 minutes to throw together!
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 2 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cucumber
  • ½ tsp cumin seeds
  • A small handful of mint leaves
  • 4 Tbsp Greek yoghurt

Method
 

  1. Cut the cucumber in half lengthwise. Scrape the seeds out then, using a vegetable peeler, shave thin ribbons of the flesh & skin.
  2. Finely chop the mint and mix with the cumin seeds and yoghurt.
  3. Gently fold in the cucumber ribbons. Season to taste. Toss & serve.