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A beautifully refreshing summer salad to enjoy at your next picnic or alongside a heavier dish like a burger, for example. Helps that it’s ridiculously quick and easy to throw together!

You will need

Serves 1

  • 2 Lebanese cucumbers
  • 2 tablespoons pine nuts, toasted

For the herby yoghurt dressing:

  • 10 large mint leaves, chiffonade or roughly chopped
  • 1 bunch of dill, roughly chopped
  • 100 ml of coconut yoghurt
  • 1/2 lemon, juice
  • Salt and pepper
  • 2 tablespoons extra virgin olive oil

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5 mins to prep

5 mins to cook

  1. Step 1

    With the cucumbers, peel 4 strips of the skin off each side, evenly spaced. (This allows the heat to really penetrate the cucumber!) Place in a dry pan on high heat to lightly char the skin.

  2. Step 2

    Meanwhile, add the mint, dill, lemon juice and coconut yoghurt to a bowl. Mix to combine, and season with salt and pepper.

  3. Step 3

    Cut the cucumbers into oddly-shaped chunks. Add the cucumbers to the dressing and stir through; the liquid from the cucumbers will slightly loosen the dressing. Add a teaspoon of extra virgin olive oil, and salt and pepper to taste.

  4. Step 4

    Scoop the cucumber mixture into a serving bowl; sprinkle over the pine nuts, plus an extra drizzle of extra virgin olive oil if you like. Garnish with a couple extra mint leaves or dill sprigs, and enjoy this fresh, herby delight!

Recipe: Simon Toohey

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