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
From your kitchen
  • 2 tsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Bring a pan of water to the boil. Top, tail and peel the beetroot. Slice it into 1cm-ish chunks. Pop in a steamer basket or colander. Set over the pan of boiling water, cover and steam for about 15 mins, or till tender.

  • 2.

    While the beetroot steams, heat a griddle pan over a medium-high heat. Slice the cucumber into long quarters. Toss with 1 tsp oil, salt and pepper. Griddle for 5-6 mins till charred on all sides. Cut into bite-sized pieces. Tip into a large bowl.

  • 3.

    Make the dressing by zesting and juicing the lime into a small bowl. Peel and finely grate the ginger and add to the lime. Stir in the tamarind paste, 1 tsp olive oil and a little salt and pepper.

  • 4.

    Halve the cherry tomatoes. Wash and shred the lettuce.

  • 5.

    Mix the beetroot, cucumber, tomatoes and lettuce together in a large bowl. Add 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 to serve.

  • 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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