Slow Food Saddleback Recipes

Cucumber Salad – SalatetKhiyar


6 small cucmbers (about 500g)
2 mild red chillies, thinly sliced
3 tbsp roughly chopped coriander
60ml white wine vinegar or rice vinegar
125ml sunflower oil
2 tbsp poppy seeds
2 tbsp caster sugar
salt and black pepper


Chop off and discard the ends of the cucumbers. Slice the cucumbers at an angle so that pieces are 1cm thick and 3-4cm ling
Mix together all ingredients in a large bowl.
Gently massage the flavours into the cumbers. The flavours will be sharp and sweet, like a pickle.
Serve immediately. If not serving immediately, you may need to drain off excess liquid and adjust seasoning just prior to serving.