Serves: 4-6
INGREDIENTS
½ telegraph cucumber
2 large vine tomatoes, cut into 8 wedges
4 radishes, cut into small wedges
⅓ cup cashew nuts, roasted
¼ cup shredded mint or flat-leaf parsley
Dressing
3 tablespoons olive oil
1 tablespoon lime juice
½ teaspoon cumin seeds, toasted
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the ingredients together in a large bowl and season.
Salad: Halve the cucumber lengthways and scrape out the seeds with a teaspoon. Slice on the diagonal and combine with the other salad ingredients, tossing gently in the dressing.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.