About this recipe:This is a Persian recipe and my favourite cucumber salad. Cucumbers combine with toasted walnuts and sultanas and a light dressing of yoghurt, fresh dill and fresh mint. The flavours are left to meld for an hour for an absolutely divine lunch or starter salad.
275g natural yoghurt
1 large cucumber, peeled
2 tablespoons roughly chopped walnuts
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
3 tablespoons roughly chopped sultanas
salt and freshly ground black pepper to taste
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Method Prep:10min › Extra time:1hr marinating › Ready in:1hr10min
Leave the natural yoghurt to strain in a fine sieve lined with a coffee filter or muslin (there should be approximately 250g thick yoghurt at the end).
Scrape seeds from the cucumber and dice the cucumber.
Briefly toast walnuts in a small frying pan over medium heat. Allow to cool.
Stir yoghurt with dill, mint, walnuts, sultanas, salt and pepper and mix with the pieces of cucumber. Leave for 1 hour to infuse.