Salade de Concombre à la Menthe et Coriandre

This refreshing cold salad is a staple of the Moroccan table, served alongside tagines and grilled meats to cut through richness. Cucumber is dressed while still crisp with a fragrant citrus-herb vinaigrette, often appearing at mechoui feasts or Friday family lunches where a dozen small salads precede the main course.

Serves: 4

Ingredients

• 2 large English cucumbers (about 700g / 1½ lb total)
• 1 tsp fine salt
• Large bunch fresh mint, leaves only, roughly chopped (about 25g / 1 oz)
• Large bunch fresh coriander (cilantro), roughly chopped (about 20g / ¾ oz)
• 2 spring onions, finely sliced
• 1 small green chilli, deseeded and finely chopped
• 3 tbsp (45ml) extra-virgin olive oil
• Juice of 1½ lemons (about 4 tbsp / 60ml)
• 1 tsp cumin seeds, toasted and lightly crushed
• ½ tsp sugar
• Freshly ground black pepper

Instructions

1. Halve cucumbers lengthways, scoop out seeds with a spoon, then slice crosswise 5mm (¼ inch) thick. Toss with salt in a colander and leave to drain 20 minutes.
2. Rinse cucumber briefly and pat very dry with kitchen paper — this prevents the dressing from being watered down.
3. Toast cumin seeds in a dry pan over medium heat 1–2 minutes until fragrant. Crush lightly in a mortar or with the back of a knife.
4. Whisk together olive oil, lemon juice, toasted cumin, and sugar.
5. Combine cucumber, mint, coriander, spring onions, and green chilli in a serving bowl. Pour dressing over and toss well.
6. Taste and adjust seasoning. Refrigerate 15 minutes before serving for flavours to meld.

Cook's Notes: Moroccan cooks often add a pinch of ground ginger or cinnamon to the dressing for a subtle warmth. The salad is best eaten within 2 hours; the cucumber continues to release water over time.