Kyle’s love for Chef Ottolenghi continues! Our latest salad recipe is an ode to two summer produce superstars: cucumber and tomato. Through Kyle’s research for the perfect tomato/cucumber concoction, he stumbled upon yet another Ottolenghi recipe – this time from The Guardian.
He did promise that this would be his last Ottolenghi-inspired recipe for a while – but we won’t hold to that promise, his admiration goes deep. This particular recipe caught his eye because of the take on raita, the refreshing Indian condiment that comes in many variations but typically consists of cucumber and a spiced yogurt sauce. The cooling elements of the sauce pair wonderfully with spicy foods.
In the Ottolenghi version, bits of cucumber and tomato are lightly dressed with a garlic-mint yogurt dressing. It reverses the ever so typical cucumber-to-yogurt proportions and comes together to create a salad that is filled with the bright, fresh flavors of the summer season.
There was some deviation from the original recipe (creativy is key!). Kyle substituted the onion for a finely diced shallot and used Greek yogurt instead of the mixture of the yogurt and creme fraiche. Why run to the store for a 1/4 cup of creme fraiche? When I made the recipe at home I substituted the onion, due to my low FODMAP diet needs, with leeks (the green part only). It tasted just as delicious with this ingredient swap.
To keep in the spirit of a lackadaisical summer midset, Kyle skipped the green chili paste that Ottolenghi paired with the raita due to the need for several extra ingredients and the desire not to take part in any extra prepartion (we have a heat wave happening here, the less steps the better). Even with a few skipped steps, the raita certainly did not suffer for it.
A can of chickpeas were added to Ottolenghi’s raita to add a bit of heft to the salad. Adding this protein boost can take this recipe from a summer side dish to a light, yet satisfying vegetarian entree. Serve it over rice and you have got a meal!
A great way to serve this is over some pita chips (you can also substitute with corn tortilla chips – keeping it totally gluten free!), making this the perfect bring-along snack or appetizer for any summer cookout. The original recipe suggests serving the raita with grilled chicken. Although we have yet to try this combination, we are sure the salad would pair beautifully with another Ottolenghi favorite: NOPI Twice-Cooked Chicken.
This salad will be a great addtion to the summer cookout line-up. As friends and families share more and more outdoor moments together over these warm months, why not add to it by serving this light salad packed to the brim with flavor?
Adapted from The Guardian.
- 1 large cucumber (about 425 g) halved lengthwise, seeds removed and cut into ¼-inch slices
- 1 large shallot, peeled and finely diced
- Kosher salt
- 2 tbsp lemon juice
- 2 garlic cloves, minced
- 1 ½ cups (350 g) Greek yogurt
- ¼ cup (10 g) packed mint leaves, finely shredded
- 1 tsp cumin
- dash cayenne pepper
- 1 15-ounce can chickpeas, drained and rinsed
- 1 pint (about 275) g cherry tomatoes, cut into eighths
- Mix the cucumber, shallot and half a teaspoon of salt, put in a colander and leave to drain for 15 minutes.
- While the cucumber is steeping, place the lemon juice and garlic in a large bowl and stir to combine. Allow to sit for at least 10 minutes to mellow the harshness of the garlic.
- Whisk the yogurt, mint, cumin and cayenne into the lemon-garlic mixture. Add the cucumber and shallot mixture, the chickpeas and the tomatoes, and stir gently.
- Spread over the base of a large, shallow bowl. Serve as a dip with warm pita, or spooned over rice or chicken.
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