№ 12 Cu­cum­ber salad with sumac, onion and radishes

The Guardian Weekly - - Culture - By Yo­tam Ot­tolenghi


1 peeled small and red thinly onion, sliced 1¼ tsp sumac 1½ vine­gar tbsp cider Salt and black pep­per 2 cu­cum­bers 1 lemon, zest finely grated, to get 1 tsp, then juiced, to get 1½ tbsp 1 tbsp co­rian­der seeds, toasted and lightly crushed in a mor­tar 1 gar­lic clove, peeled and crushed 100g red radishes, thinly shaved (use a man­do­line, if you have one) 2 tbsp mint leaves 2 tbsp dill leaves 2 tbsp pars­ley leaves 2 tbsp olive oil Shi­razi salad is a sta­ple Ira­nian side dish, and I can un­der­stand why. The sim­plic­ity and crunch of this chopped salad add all the fresh­ness you need along­side elab­o­rate rice dishes such as tah chin. I’ve adapted the con­cept into this equally re­fresh­ing cu­cum­ber salad.


In a medium bowl, com­bine the onion, sumac, vine­gar and an eighth of a tea­spoon of salt. Leave to sit for at least 30 min­utes, or overnight if you want to get ahead.

Trim the ends off the cu­cum­bers, then, us­ing the flat of a large knife, bash the cu­cum­bers re­peat­edly un­til they split and break. Scrape away and dis­card the seedy in­nards, then use your hands, or a knife, to break the cu­cum­ber into ran­dom, bite­sized chunks about 3cm in size.

Trans­fer to a bowl with half a tea­spoon of salt and leave to sit for 20 min­utes, to draw out the mois­ture. Pour away the liq­uid, then add the lemon zest and juice, half the co­rian­der seeds, gar­lic, radishes, herbs, sumac onions, oil, a quar­tertea­spoon of salt and a good grind of pep­per. Trans­fer to a serv­ing plat­ter and sprin­kle with the re­main­ing co­rian­der seeds.

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