Easy recipes for any cook: from cheat's meals to cooking from scratch

Easter recipes

Lamb ribs with patty pan-and-fennel slaw

2 hours

Easter recipes

Roasted red peppers with Hollandaise

30 minutes

Tart recipes

Braaied baked potatoes stuffed with sour cream and biltong

1 hour

Vegetarian recipes

Cassava and plantain chips

15 minutes

Cucumber salad with amasi raita

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

1 large cucumber
1⁄2 cup amasi
10 g dill, chopped
10 g mint, roughly chopped
1 lemon, zested and juiced
sea salt and freshly ground black pepper, to taste
2 T Woolworths chilli crunch

For the gomashio sprinkle:

70 g sesame seeds, toasted
1 T sea salt

Method

1. Peel the cucumber and set aside the skin. Using a vegetable peeler, slice the cucumber into ribbons and arrange on a platter.

2. To make the amasi raita, place the cucumber peel, amasi, dill, mint, lemon juice and zest, salt and pepper into a blender and blitz until smooth. Drizzle over the cucumber.

3. To make the gomashio sprinkle, place the sesame seeds and salt in a blender and pulse until the sesame seeds are cracked. Sprinkle onto the salad, spoon over the chilli crunch and serve immediately.

Find more salad recipes here.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

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Cucumber salad with amasi raita

Cucumber salad with amasi raita

Ingredients

Method