Name: Crunchy cucumber with yoghurt and mint
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 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

Crunchy cucumber with yoghurt and mint

Australian Gourmet Traveller salad recipe for crunchy cucumber with yoghurt and mint.

Serves 6

Prep

10M

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.

Ingredients

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

Method

Main

1.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.

2.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.
Notes