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Make-ahead kachumber recipe

45 ratings

A traditional Indian salad that promises freshness and fragrance in every bite, you won't regret making this to accompany your next barbecue grill-up. Fresh cucumbers pair with a light dressing, tomatoes and toasted cumin seeds for a speedy salad guaranteed to be a success. See method

Serves 4
10 mins to prepare
37 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

½ onion, thinly sliced into half-moons
1 Tesco cucumber whole
6 salad tomatoes, roughly chopped
10g fresh mint, leaves picked

For the dressing

½ tsp cumin or nigella seeds
½ lemon, juiced
1 lime, juiced

If you don't have any limes, try a lemon instead

Each serving contains

Energy
155kj
37kcal 2%
Fat
1g 1%
Saturates
0g 1%
Sugars
5g 5%
Salt
0.2g 3%

of the reference intake
Carbohydrate 5.4g Protein 1.8g Fibre 2.2g

Method

If you’re using cumin seeds, toast lightly in a dry pan over a medium heat for 1 min. Mix the onion with the dressing ingredients; season.
Halve the cucumber lengthways and use a teaspoon to scoop out and discard the seeds. Slice into half-moons, then mix with the dressed onions and tomatoes.
Stir through the mint, tearing up larger leaves. Serve immediately, or keep in the fridge for up to 6 hrs.

Get ahead: The kachumber salad tastes even better made a couple of hours ahead. Leftovers can be eaten over several days, though the veg will start to lose its crispness after about half a day.

See more Summer salad recipes