Smacked cucumber salad with sumac onions and radishes
by Ottolenghi
summerlunch
Ingredients
produce
- 1red onion(peeled and thinly sliced)
- 1 clovegarlic(peeled and crushed)
- 100 gred radishes(thinly shaved)
- 2 tbspmint leaves
- 2 tbspdill leaves
- 2 tbspparsley leaves
- 5Lebanese cucumbers
- 1lemon(zest finely grated, juiced)
dairy
- 100 gthick yoghurt
pantry staple
- 1¼ tspsumac
- 1½ tbspcider vinegar
- 2 tbspolive oil
- 1 tspdried mint
- salt and black pepper
- 1 tbspcoriander seeds(toasted and lightly crushed)
Instructions
- In a medium bowl, combine the onion, sumac, vinegar and an eighth of a teaspoon of salt. Leave to sit for at least 30 minutes, or overnight if you want to get ahead.
- Place 1 tablespoon of oil in a small saucepan over a high heat until almost smoking. Place the dried mint in a heatproof ramekin and pour over the hot oil, it should sizzle immediately. Leave to cool completely.
- Trim the ends off the cucumbers, then, using the flat of a large knife, bash the cucumbers repeatedly until they split and break. Scrape away and discard the seedy innards, then use your hands, or a knife, to break the cucumber into random, bite-sized chunks about 3cm in size.
- Transfer to a bowl with half a teaspoon of salt and leave to sit for 20 minutes, to draw out the moisture. Pour away the liquid, then add the lemon zest and juice, half the coriander seeds, garlic, radishes, herbs, sumac onions, oil, a quarter-teaspoon of salt and a good grind of pepper. Spread a thin layer of yoghurt all over a serving platter. Place the salad on top, sprinkle with the remaining coriander seeds and drizzle over the mint oil.