A couple of weeks ago, I asked on my Facebook page whether there were any particular recipes you’d like to see this summer (if you missed it, feel free to continue adding suggestions to the post, or down below in the comments!).
I had some great responses, which have pretty much dictated my last week of cooking. I am your humble servant – you ask, I deliver. So, let’s start here: spicy yogurt cucumber salad.
I was asked to share a summery salad with no lettuce, and I can totally get behind this request – lettuce is always the worst part of any salad. So, instead: cucumber salad! It’s just as juicy and refreshing, but has more flavour than a plain old iceberg, and makes a really nice change.
Of course, this spicy yogurt cucumber salad is more of a side dish than an entire lunch, but pair it with some pitta bread, olives and a dollop of hummus, and you’ve got healthy, summery lunch that’s delicious to boot. A Greek-style mezze in seconds.
I used fresh mint in my cucumber salad, which isn’t something I often use – mint isn’t my favourite herb in the world. To be honest, I think it often just makes things taste like toothpaste (tell me the phrase ‘minty fresh’ makes you think of anything but a toothpaste advert?). But, I bought the mint for a different recipe (which you’ll see a bit later on) and I didn’t want it to go to waste – so, into the salad it went.
And actually, it really works! I was a little restrained with it (if you’re a mint lover you can go crazy), and it just adds a really lovely coolness to the salad – perfect with the cucumber and Greek yogurt. Fresh dill would be nice in this salad too, if you prefer.
I also added a chopped red chilli, which adds a really lovely little kick. It’s not overwhelming – just enough to add a bit of interest. Finish everything off with a generous pinch of salt and pepper and a little squeeze of lemon, and you’re sorted.
The sun’s kind of disappeared today (booo), but next time it rears its head I’ll be making another big batch of this spicy yogurt cucumber salad, and getting my mezze on.
- 1 cucumber
- Small bunch fresh mint (leaves only), chopped
- Small piece red chilli (or more to taste), finely chopped
- 1 tbsp Greek yogurt
- 1 tsp freshly squeezed lemon juice
- Black pepper
Cut the cucumber in half lengthwise, and use a teaspoon to remove the seeds. Cut into slices.
Add the cucumber slices to a large bowl, along with the remaining ingredients. Mix thoroughly, and serve immediately.
Note: nutritional information is approximate, and will depend on exactly what ingredients you choose.