Cooked - Cucumber Crunch Salad With Curried Cashews

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cucumber Crunch Salad With Curried Cashews

1.0

4 lebanese cucumbers, halved, deseeded and cut into ½cm-thick slices (350g)

400g ripe datterini (or cherry) tomatoes, halved

Salt and black pepper

1 red onion, peeled and cut into thin rounds (130g)

1 large carrot, trimmed, peeled, then cut into thin ribbons (I use a vegetable peeler; 100g)

1 red chilli, thinly sliced into rounds (remove and discard the pith and seeds if you prefer less heat; 20g)

20g flat-leaf parsley leaves, roughly chopped

½ tsp nigella seeds, toasted

For the curried cashews: 100g cashew nuts, 1 tsp olive oil, 2½ tsp madras curry powder

For the tamarind dressing: 70g tamarind puree, 1½ tbsp maple syrup, 2½ tbsp fresh lime juice (from about 2 limes)

For the mint dressing: 20g mint leaves, 2 garlic cloves, peeled and crushed, 2 tbsp fresh lemon juice, 75ml olive oil

Heat the oven to 170C (150C fan)/325F/gas 3.
In a large bowl, mix the cucumbers and tomatoes with a half-teaspoon of salt and leave to sit for 30 minutes.
In a small bowl, mix all the ingredients for the curried cashews with a quarter-teaspoon of salt, then spread out on a small oven tray and roast for 15 minutes, until deeply golden and dark in places. Remove and leave to cool.
Meanwhile, mix all the tamarind dressing ingredients in a small bowl and set aside.
Put all the mint dressing ingredients in a small food processor, add a half-teaspoon of salt, and blitz to an almost-smooth green dressing.
Drain the cucumber and tomato, discarding the liquid they’ve released. On a large, lipped platter, artfully layer up the cucumber, tomato, onion rounds, carrot ribbons, chilli, parsley, and both dressings.
Top with a scattering of the cashews and nigella seeds, and serve.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineFusion

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyVery Easy ⏰ 15m

Created 107 weeks ago

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