Cucumber and tomato salad
Serves 2
Easy
Prep:
+ draining
Inspired by the food of Tel Aviv, this crunchy chopped salad comes dressed with a creamy tahini sauce and is a fresh accompaniment to kebabs
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- 5 good quality, ripe tomatoescut into 2-3 mm dice
- 3 mini cucumbers(Turkish or Greek-style), cut into 2-3 mm dice
- ½ white onioncut into 2-3 mm dice
- 30g flat-leaf parsleychopped and stalks discarded
- 15g fresh mintchopped and stalks discarded
- 25ml extra-virgin olive oil
- 25ml lemon juice
- 100g tahini sauce(see recipe below) or use shop-bought
CLASSIC TAHINI SAUCE
- 240g tahini
- 2 tsp lemon juice
- ½ garlic clovecrushed
Nutrition: Per serving
- kcal358
- fat29.2g
- saturates4.1g
- carbs10.9g
- sugars9.8g
- fibre7.4g
- protein9g
- salt0.19g
Method
step 1
Drain the diced tomatoes in a sieve or colander, then combine with all the other salad ingredients in a mixing bowl with some sea salt and black pepper to taste.
step 2
To make your own tahini sauce, put the tahini in a mixing bowl and whisk in 200ml cold water, a third at a time. When it has a smooth, creamy consistency, add the lemon juice, garlic and ¼ tsp of fine sea salt. (The sauce can be stored in the fridge, but starts to lose depth of flavour after a day.) Pile the salad into a bowl and serve with the tahini sauce drizzled on top.
