Meat-free Archives

Cauliflower recipes

Tempura spring onions with ibhisto

20 minutes

Easter recipes

Roasted red peppers with Hollandaise

30 minutes

Tart 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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Isjingi

Tempura spring onions with ibhisto

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Cassava and plantain chips

Cucumber salad with amasi raita

Cucumber salad with amasi raita

Ingredients

Method