Charred Cucumber & Dill Salad with Pine Nuts Recipe
This recipe is rated 5.0 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Freshly Picked
Easy peasy
Super quick
Entertaining
Salads
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
Recipe: Simon Toohey
Directions
-
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.
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Step 2
Meanwhile, add the mint, dill, lemon juice and coconut yoghurt to a bowl. Mix to combine, and season with salt and pepper.
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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.
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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!
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Recipe: Simon Toohey
