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.

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

Recipe / styling by Lisa Featherby

Styling by Megan Morton

Ingredients

Method

Main

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