Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Yotam Ottolenghi’s Cucumber, Za’atar and Chopped Lemon Salad

Yotam Ottolenghi

by Yotam Ottolenghi, Ixta Belfrage from Ottolenghi FLAVOUR

A crisp, refreshing, and brightly flavoured side, this easy salad makes a perfect accompaniment to almost any dish.

From the book

Ixta Belfrage, Yotam Ottolenghi

Introduction

This salad makes a seriously crisp and refreshing impact, thanks to all the lemon that goes into it: juice, flesh and skin. It will sit happily alongside virtually any dish in the book. The za’atar gives it a little extra edge, but leave it out if there’s already a lot going on in any other dishes you’re making.

Read more Read less

Ingredients

3 lemons
4½ tbsp olive oil
1¼ tsp dried mint
1½ tsp za’atar
1 banana shallot, halved lengthways and finely sliced (40g)
green chillies, finely sliced into strips (deseeded for less heat)
1 large cucumber, halved lengthways, watery centre scooped out, cut at an angle into ½cm-thick slices (450g)
60g lamb’s lettuce
10g dill, roughly chopped
10g basil leaves
5g mint leaves
salt

Don't miss our spring eBook sale!

Method

Squeeze 1–2 lemons to get 2½ tablespoons of juice and put it into a large serving bowl. Cut seven thin slices from the remaining lemon, saving any extra for another recipe. Discard any pips, then pile the slices on top of each other. Remove and discard half the rind, then finely chop the slices, including the remaining rind, and add to the bowl along with the oil, dried mint, za’atar, shallots, green chillies, cucumber and 1 teaspoon of salt. Mix well, then add the lamb’s lettuce and all the herbs, toss gently and serve at once.

Comments are closed.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Ottolenghi FLAVOUR

Close menu