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Crunchy cucumber with yoghurt and mint

This side salad goes well with barbecued meats and seafood, especially if they're a little bit spicy. Alternatively, you can blend this into a chilled soup, adding yoghurt to suit your taste. 

You'll need

2 telegraph cucumbers, half peeled, seeds removed, thinly sliced 140 gm (½ cup) plain natural thick yoghurt such as leban (see note) ½ lemon, finely grated rind and juice only 1 bunch mint, leaves picked


  • 01
  • Combine cucumber and 1 tsp sea salt in a colander, stand until liquid seeps from cucumber (20-30 minutes), squeeze excess moisture from cucumber, transfer to a bowl.
  • 02
  • Meanwhile, whisk yoghurt and lemon juice in a bowl to combine. Season to taste with freshly ground black pepper and add to cucumber (see note), stir to combine, transfer to a serving platter and scatter with mint.

Note Leban yoghurt is a thick Middle Eastern yoghurt available from select delicatessens. You can also drizzle the yoghurt over the cucumber for a more polished presentation.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2009

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