Cucumber salad with amasi raita
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- Khanya Mzongwana
- 4
- Easy
- Carb Conscious Fat conscious Health conscious Meat-free wheat and gluten free
- 20 minutes
- Buitenverwachting Buiten Blanc
“A refreshing cucumber salad is almost always a part of every spread I cook, whether it’s tucked alongside a spicy curry or piled onto grilled fish.” – Khanya Mzongwana
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
Cooking Instructions
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.
Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi
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