Entertaining

Cucumber, currant and orange blossom salad

Name: Cucumber currant orange blossom salad
Prep time: 10 min
Total time: 10 min
Yield: 10
Ingredients: 1 1/2 tsp orange blossom water; Pinch ground cinnamon; 1 1/2 tbs extra virgin olive oil; 1 1/2 tbs white wine vinegar; 125g baby cucumbers (cukes), thinly sliced into rounds; 4 Lebanese cucumbers, thinly sliced into ribbons (we used a mandoline); 1 Asian (red) eschalot, finely chopped; 1 tbs currants; 1/4 cup (40g) almonds, roasted, chopped; Dill fronds, to serve

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Cucumber, currant and orange blossom salad

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by Charlotte Binns-McDonald

Apr 25, 2018

The perfect refreshing addition to any dinner party menu.

1 1/2 tsp orange blossom water
Pinch ground cinnamon
1 1/2 tbs extra virgin olive oil
1 1/2 tbs white wine vinegar
125g baby cucumbers (cukes), thinly sliced into rounds
4 Lebanese cucumbers, thinly sliced into ribbons (we used a mandoline)
1 Asian (red) eschalot, finely chopped
1 tbs currants
1/4 cup (40g) almonds, roasted, chopped
Dill fronds, to serve

Method

1.

To make dressing, whisk orange blossom water, cinnamon, oil, vinegar and 1/2 tsp salt flakes in a bowl until well combined.
2.

Combine remaining ingredients with three-quarters of the dressing in a bowl. Transfer to a large serving platter, top with dill fronds and drizzle with remaining dressing to serve.

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