Tamarind Tomato, Beetroot & Cucumber Salad Recipe | Abel & Cole
Tamarind Tomato, Beetroot & Cucumber Salad
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Prep: 15 mins
Cook: 20 mins
The thought of cooking a cucumber may raise a few eyebrows, but this simple veg is for more than tzatziki or tuna sandwiches. A little charring round the edges brings a lovely nutty flavour.
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Ingredients you'll need
  • A 250g punnet of cherry tomatoes
  • 1 beetroot
  • 1 cucumber
  • 1 small lettuce
  • A handful of coriander
  • 2 tbsp tamarind
  • 1 lime
  • A thumb of ginger
From your kitchen
  • 2 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Saucepan
Step by step this way
  • 1.

    Bring a saucepan of water to the boil. Top, tail and peel the beetroot and slice into 1cm-ish chunks. Steam over the hot water for about 15 mins, or until tender.

  • 2.

    Bring a griddle pan to a medium-high heat. Slice the cucumber into long quarters. Coat with 1 tsp of oil and season. Griddle for 5-6 mins, until charred on all sides. Cut into bite-sized pieces.

  • 3.

    Make the dressing by zesting the lime and adding to a small bowl along with the juice. Peel and finely grate the ginger and add to the lime. Stir in the tamarind paste, 1 tsp of olive oil and a little seasoning.

  • 4.

    Halve the cherry tomatoes. Wash and shred the lettuce.

  • 5.

    Mix the beetroot, cucumber, tomatoes and lettuce together in a large bowl. Spoon over the dressing and toss well.

  • 6.

    Pile the salad onto plates or shallow bowls. Tear up some of the coriander leaves and sprinkle over the top.

  • 7.

    It is easy to tailor the dressing in this salad to just how you like it. Like things a little spicy? Chop in a chilli or two. Got some coriander seeds? Crush them up and stir through.

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