Cucumber and Poppy Seed Salad

Here’s my first recipe inspired by a recipe in my lovely new Ottolenghi cookbook. It’s certainly a step up from an average, rather bland cucumber salad – there’s nothing flabby and watery about this recipe. Give it a go, these luscious cucumbers will certainly excite your palate.

Cucumber and Poppy Seed Salad (dairy-free, egg-free, nut-free, soya-free, gluten-free, vegetarian and vegan)

This recipe comes from Ottolenghi the Cookbook, with a couple of alterations.

(apologies for the bad photo quality at the moment, our camera has sadly died and I’m having to rely on my phone!)

serves 4 as a side

  • 1 1/2 cucumbers
  • 1 red chilli (must be red for the colour contrast), thinly sliced
  • 30ml wine vinegar
  • 65ml sunflower oil
  • handful of roughly chopped coriander
  • 1 tbsp poppy seeds
  • 1 tbsp caster sugar
  • salt and pepper

– Cut the cucumbers in half lengthwise and using a spoon scoop out the watery seeds. Then cut into thin batons, about 5cm long

– In a large bowl mix together the chilli, vinegar, oil, coriander, poppy seeds, sugar and seasoning. Mix well and taste.

– Toss in the cucumbers and mix well.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

8 thoughts on “Cucumber and Poppy Seed Salad

  1. Thats the third time Ive been told about Ottelenghi, I may have to check his book out. Lovely looking salad. Happy kitchen times, Lee (www.thebeachhousekitchen,

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