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Cucumber Salad with Herby Jalapeño Salsa

Cucumber Salad with Herby Jalapeno Salsa

Brought to you by: Ixta Belfrage
    8 serving

Prep time:

Cook time:

Serves: 8

Vibrant and crunchy, this zippy Cucumber Salad with Herby Jalapeño Salsa from food writer and chef Ixta Belfrage is the perfect accompaniment to her Slow-cooked Mango and Chipotle Pork with Crackling as it cuts through the richness of the dish. The salsa can be made a few hours in advance, but don’t combine it with the salad until you’re about to serve. Looking for more Ixta Belfrage recipes? Look no further.
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Ingredients

  • 800g baby cucumbers, ends trimmed, cut into large diagonal chunks
  • 1¼ fine sea salt
  • 200g salad onions, trimmed
  • ½ tbsp olive oil
  • 20g chives, finely chopped
  • 10g basil, roughly chopped
  • 6 tbsp light olive oil, plus a splash to serve
  • 1 jalapeño chilli (deseeded if you prefer a milder heat)
  • 1 lime, halved, to serve plus extra 2 tbsp lime juice (approx. 1-2 limes)

Method

Step 1

Combine the baby cucumbers and ¾ tsp fine sea salt in a large mixing bowl; mix well then set aside.

Step 2

Place a large frying pan over a high heat. Toss the salad onions in the olive oil and season with salt. Once the pan is very hot, add the salad onions, spreading them out; don’t overcrowd the pan, so do this in batches if needed. Cook for about 7-8 mins, turning halfway, until nicely charred in patches on both sides but not burnt all over. Set aside to cool a little.

Step 3

Meanwhile, make the salsa – add the chives, basil, light olive oil, jalapeño chilli, lime juice and remaining ½ tsp salt to a blender and blitz until smooth; if you don’t have a blender, you can chop everything finely by hand instead and mix together.

Step 4

Chop the charred salad onions into quarters and add to the bowl of cucumbers, along with the salsa; mix well then pile onto a serving platter. Add a splash of light olive oil to the salsa bowl and swirl it around to pick up any flavours left behind, then drizzle over the salad. Serve with lime halves for squeezing over.

Tips or serving suggestions

107cals, 1 veg portion, 10g fat (1g saturated), 1g protein, 3g carbs, 3g sugars, 1g fibre, 0.9g salt

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