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Cucumber, chilli, lemon & poppy seed salad

By Jen G on 29th Jul, 2015

Cucumber, chilli, lemon & poppy seed salad


  1. Wash the cucumber. Using a potato peeler, peel the cucumber from top to bottom to create a long ribbon. Chuck it in a serving bowl. You can leave the skin on or off. The green adds colour and interest so I like to leave it on.
  2. Repeat until you have 15-20 ribbons. Avoid peeling the seed part.
  3. Zest half the lemon with a grater.
  4. Add the zest and chillies to the cucumber.
  5. Add a glug of olive oil and a good squeeze of juice from the lemon.
  6. Throw in the poppy seeds and stir.
  7. Dig in.

Recipe Notes

  • Serve alongside chicken, fish or our lovely lamb sumac.
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