Serves 4
I often get asked how my kids became such adventurous eaters, especially with vegetables and different flavours and sauces. The simplest answer; let them get involved. This recipe is my Middle Eastern take on a smashed cucumber salad you’d see on the menu of most asian restaurants. Enjoy, Chloe xx
Ingredients:
- 450g Firm Tofu
- 4tbsp Olive Oil
- 2 medium limes, zest and Juice
- 100g Coconut Greek Yoghurt or Plain Greek Yoghurt
- 50ml milk of choice
- 1tsp Sumac
- Cucumbers
- 1tsp Coriander ground
- ½ tsp Garlic powder
- 1tsp fennel seeds
- Fresh Mint, Dill and Parsley or Coriander
- Salt and Pepper
- Toasted Sesame Seeds, optional
Method
1. Place 1 tablespoon of oil in a small saucepan over a high heat until almost smoking. Place the dried mint in a heatproof ramekin and pour over the hot oil, it should sizzle immediately. Leave to cool completely.
2. Trim the ends off the cucumbers, then, using the flat of a large knife, bash the cucumbers repeatedly until they split and break. Scrape away and discard the seedy innards, then use your hands, or a knife, to break the cucumber into random, bite-sized chunks about 3cm in size.
3. Transfer to a bowl with half a teaspoon of salt and leave to sit for 20 minutes, to draw out the moisture. Pour away the liquid, then add the lemon zest and juice, half the coriander seeds, garlic, radishes, herbs, sumac onions, oil, a quarter-teaspoon of salt and a good grind of pepper. Spread a thin layer of yoghurt all over a serving platter. Place the salad on top, sprinkle with the remaining coriander seeds and drizzle over the mint oil.
