Toasted cumin and lime cucumber salad from Season: Big Flavors, Beautiful Food (page 59) by Nik Sharma

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast leg of lamb

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dakota_dqnii0 on May 20, 2026

    Straightforward lil side dish. Needs so much salt with the watery cucumber and acid from lime. I didn’t use enough and it was boring. Didn’t peel because I used Persian cucumbers and why would I do that

  • pinchvsdash on August 24, 2025

    This is a great recipe. The seasoning is perfectly balanced, The only note I would give is about toasting the cumins sees. The recipe says, "toast until the seeds are fragrant and begin to turn brown, 30 to 45 seconds". What you really want to do is toast the seeds until they begin to crackle, and a good number of them are jumping around in your skillet. It will likely take a little longer than 30 to 45 seconds.

  • bernalgirl on November 05, 2021

    This is a great summer salad, so easy and very flavorful

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