Green onion and herb salad

This is lovely alongside all sorts of meat: as green and herb-filled as a spring roast chicken wants and as citrusy and refreshing as any slow-cooked lamb or beef meatballs might demand. If you can get hold of baby cucumbers for this, then do: they have a lot less water in them than the larger version. If you start with the large ones that’s fine: just slice in half lengthways, scoop out the watery seeded core and proceed. The dressing can be made the day before. Prepare the salad to the point of adding the herbs and salt up to 4–6 hours in advance.

Updated at: Wed, 17 Jan 2024 22:22:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories76 kcal (4%)

Total Fat6.2 g (9%)

Carbs5.3 g (2%)

Sugars1.7 g (2%)

Protein1.1 g (2%)

Sodium234.4 mg (12%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

150gspring onions

cut into quarters lengthways and finely chopped

150gbaby cucumbers

or 1 regular cucumber, unpeeled and cut into 1cm dice

150ggreen pepper

cut in half lengthways, deseeded and cut into 1cm dice

15gmint leaves

finely shredded

15gcoriander

roughly chopped

½ tspnigella seeds

salt

Dressing

25gginger

piece, peeled and finely chopped

2 Tbsplemon juice

2 ½ Tbspolive oil

¼ tspsalt

Instructions

Step 1

To make the dressing, place the ginger in a pestle and mortar and crush to form a rough paste. Mix with the lemon juice, oil and ¼ teaspoon of salt and set aside.