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Nutrition: nutrition per serving for six

  • kcal109
  • fat6g
  • saturates1g
  • carbs9g
  • sugars0g
  • fibre3g
  • protein4g
  • salt0.41g
    low
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Method

  • step 1

    Tip all the ingredients into a bowl with some salt and pepper and mix well. Cover and leave at room temperature until ready to serve. This salad can happily be made the day before and chilled.

  • step 2

    On the day, bring the salad to room temperature and give it a good stir before serving.

Recipe from Good Food magazine, September 2002

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Comments, questions and tips (30)

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Overall rating

A star rating of 4.7 out of 5.44 ratings

lizleicester

A star rating of 5 out of 5.

Fresh and delicious. A good combination of flavours that I served with a fish pie.

catie74

This is great to serve at a BBQ. Perfect with any meat. fish or halloumi

Fridays cook

A star rating of 5 out of 5.

Tasty, fresh, easy to make, made with cucumber instead of courgette

catie74

Great for its simplicity and versatility. Works as it is or goes well with fish, chicken or cheese. A great BBQ side or buffet dish

mondaynitelive

I really liked this salad. I put a bit more cumin than suggested because I love cumin. I want to try with cucumber because I think that would be amazing too. Mum polished it off really quickly too.

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