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Make-ahead kachumber recipe

Make-ahead kachumber recipe

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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 cucumber
  • 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

  1. 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.

  2. 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.

  3. 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

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