serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 70 g (½ cup) shelled pistachios
- 3 Lebanese cucumbers
- 6 Medjool dates, pitted, each date sliced into 6 strips
- ½ red onion, diced
- handful of chives, chopped
- finely grated zest of ½ lemon, plus a little juice
- sea salt flakes
- extra virgin olive oil, for drizzling
Instructions
- Preheat the oven to 180°C (160°C fan-forced). Spread the pistachios over a baking tray and bake for 8–10 minutes, until fragrant. Take care not to overcook. Cool and chop the pistachios.
- Cut the cucumbers in half lengthways and scrape out the seeds with a teaspoon. Cut into 5 mm (¼ in) thick half moons. Combine the cucumber, date, onion, chives, lemon zest and pistachios in a bowl. Dress with a little squeeze of lemon juice, a pinch of salt and a drizzle of olive oil, and serve.
Images and recipes from Very Good Salads by Shuki Rosenboim & Louisa Allan, published by Smith Street Books, distributed by Thames & Hudson Australia (RRP $39.99).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
