Cucumber salad
Serves: 6, as a relish
Prep time: 10 mins Total time: 
Recipe photograph by Martin Poole
Cucumber salad
Recipe by Josh Katz
Serves: 6, as a relish
Prep time: 10 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
22Kcal
Fat
2gr
Saturates
0gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
0gr
Salt
0.01gr
Josh Katz
Josh Katz is the chef-owner of Berber & Q in London, serving grilled and smoked meats cooked over charcoal with mezze from the East and music from the West.
Josh Katz
Josh Katz is the chef-owner of Berber & Q in London, serving grilled and smoked meats cooked over charcoal with mezze from the East and music from the West.
Ingredients
- ½ cucumber, halved lengthways, deseeded and thinly sliced
- ½ shallot, thinly sliced
- ½ red chilli, thinly sliced (seeds left in)
- 25ml white wine vinegar
- 1 tbsp olive oil
- ½ tbsp chopped dill
- ½ tbsp sumac
Step by step
Get ahead
Prep up to 4 hours ahead; keep chilled.
-
Combine all the ingredients for the cucumber salad in a small bowl with ½ teaspoon of salt and mix well. Cover and chill until needed.Combine all the ingredients for the cucumber salad in a small bowl with 1/2 teaspoon of salt and mix well. Cover and chill until needed.
Serve with turmeric and saffron chicken pittas.
