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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
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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.
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