Cucumber crunch salad with curried cashews
100%
0
Nutrition balance score
Great
Glycemic Index
41
Low
Nutrition per serving
Calories1744.9 kcal (87%)
Total Fat123.7 g (177%)
Carbs152.8 g (59%)
Sugars77.3 g (86%)
Protein31.8 g (64%)
Sodium931.6 mg (47%)
Fiber23 g (82%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
350glebanese cucumbers
halved, deseeded and cut into 1/2cm-thick slices
400gdatterini tomatoes
ripe, or cherry, halved
salt
black pepper
130gred onion
peeled and cut into thin rounds
100gcarrot
large, trimmed, peeled, then cut into thin ribbons, I use a vegetable peeler
20gred chilli
thinly sliced into rounds, remove and discard the pith and seeds if you prefer less heat
20gflat-leaf parsley leaves
roughly chopped
½ tspnigella seeds
toasted
100gcashew nuts
1 tspolive oil
2 ½ tspmadras curry powder
70gtamarind puree
1 ½ Tbspmaple syrup
2 ½ Tbspfresh lime juice
20gmint leaves
2garlic cloves
peeled and crushed
2 Tbspfresh lemon juice
75mlolive oil
Instructions
Step 1
Prep
Step 2
25 min
Step 3
Serving size
Step 4
1. Heat the oven to 170C (150C fan)/325F/gas 3.
Step 5
2. In a large bowl, mix the cucumbers and tomatoes with a half-teaspoon of salt and leave to sit for 30 minutes.
Step 6
3. In a small bowl, mix all the for the curried cashews with a quarter-teaspoon of salt, then spread out on a small oven tray and roast for 15 minutes, until deeply golden and dark in places. Remove and leave to cool.
Step 7
4. Meanwhile, mix all the tamarind dressing in a small bowl and set aside.
Step 8
5. Put all the mint dressing in a small food processor, add a half-teaspoon of salt, and blitz to an almost-smooth green dressing.
Step 9
6. Drain the cucumber and tomato, discarding the liquid they’ve released. On a large, lipped platter, artfully layer up the cucumber, tomato, onion rounds, carrot ribbons, chilli, parsley and both dressings. Top with a scattering of the cashews and nigella seeds, and serve.
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