This Iranian salad works really well with rich, spicy stews and middle eastern dishes. Try and cut everything the same size so that you get a bit of everything in each bite.
Salad Shirazi – serves 4 as a side dish
- 300g Middle Eastern or regular cucumber
- 300g tomatoes, halved and seeds removed
- ½ red onion
- 4 radishes
FOR THE DRESSING:
- 1 tsp dried mint
- 3 tbsp extra-virgin olive oil
- 3 tbsp lemon juice
- ½ tsp sea salt
- ½ tsp black pepper
If you are using small Middle Eastern (Lebanese) cucumbers, then half them lengthways. If using a regular cucumber, peel, half and scoop out the seeds with a teaspoon.
Finely dice the cucumber and tomato into ½ cm cubes. Cut the red onion and radishes into similar sized pieces and tip everything into a large salad bowl.
Whisk the dressing ingredients together, then pour over the salad and mix well. Serve immediately.
(Original recipe from The Saffron Tales by Yasmin Khan, Bloomsbury, 2016.)
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