Cucumber Crunch Salad with Curried Cashews

ottolenghi.co.uk

I live in Queensland, Australia and have always loved to cook. An avid cookery book collector(last count 324). I only share something if I have actually cooked it.

An amazing salad enjoyed by everyone. There is a bit of work involved and you have to ask ‘why 2 dressings?’ But it works.

4 lebanese cucumbers, halved, deseeded and cut into ½cm-thick slices (350g)

400g ripe datterini (or cherry) tomatoes, halved

Salt and black pepper

1 red onion, peeled and cut into thin rounds (130g)

1 large carrot, trimmed, peeled, then cut into thin ribbons (I use a vegetable peeler; 100g)

1 red chilli, thinly sliced into rounds (remove and discard the pith and seeds if you prefer less heat; 20g)

20g flat-leaf parsley leaves, roughly chopped

½ tsp NIGELLA SEEDS, toasted

subheading: For the curried cashews:

100g cashew nuts

1 tsp olive oil

2½ tsp madras curry powder

subheading: For the tamarind dressing:

70g TAMARIND PUREE

1½ tbsp maple syrup

2½ tbsp fresh lime juice (from about 2 limes)

subheading: For the mint dressing:

20g mint leaves

2 garlic cloves, peeled and crushed

2 tbsp fresh lemon juice

75ml olive oil

Directions at ottolenghi.co.uk

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