Fast, fresh and fabulous salad recipes

Broccoli recipes

Three-bean salad with braaied leeks

35 minutes

Avocado recipes

Broccoli and bulgur wheat with spicy halloumi

30 minutes

Christmas recipes

Potato salad with preserved lemon crème fraîche

10 minutes

Christmas recipes

Cucumber salad

5 minutes

Cucumber salad

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus 1 hour’s chilling time

Cooking Time 5 minutes

Ingredients

2 large cucumbers
300 g celery, cut into chunks
1 lemon, juiced
4 T brown sugar
salt, to taste
100 g fresh ginger, finely sliced julienne
1⁄2 cup water
4 T canola oil
8 g sesame seeds

Method

1. Thinly slice the cucumbers into rounds. Blend the celery, lemon juice, sugar, salt, half the ginger and the water until smooth.

2. Using a fine mesh strainer, strain the liquid into a container, squeezing out the excess liquid. Submerge the cucumber slices in the celery juice. Add the remaining ginger to the cucumber-celery mixture and chill for 1 hour.

3. Heat a pan and add the oil and sesame seeds. Fry gently over a medium heat until nutty and golden brown. Season with salt. To serve, arrange the cucumber salad on a serving platter and sprinkle with the sesame seeds. Top with charred chillies if you like.

Find more salad recipes here.

Photographs: Toby Murphy
Production and Recipes: Khanya Mzongwana
Food Assistant: Kate Ferreira

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Cucumber salad

Ingredients

Method