Eat with Indian or Lebonese style flat breads. Great as a side with barbequed lamb.
lebonese or english
scallions, spring or green onions
Juice of (must be fresh)
(corriander) fresh - finely chopped
fresh - finely chopped
Peel cucumber with a potato peeler to just remove the green skin.
Split the cucumbers and scoop out the seeds and discard.
Chop the cucumber into a ¼ inch dice and place in a strainer over a bowl. Mix through the salt - leave to drain for ½ an hour or so.
Lightly rinse the cucumber to remove access salt and drain for a few minutes (the drier the better).
Heat a dry skillet on the stove top over medium heat.
Add the cumin seeds and shake around for a minute or so until deliciously fragrant.
Pour seeds into a mortar and pestle and bruise.
In a bowl stir the yoghurt until smooth.
Add the cucumber, herbs, sliced onion and ½ the lemon juice and ½ the bruised cumin seeds and a grind of black pepper.
Stir and set aside for a few minutes to let the flavours develop.
Taste and adjust seasoning and lemon juice to your liking.
Sprinkle remaining cumin seeds on top.
Serve with flat breads or barbecued lamb.