Simple Afghanistani salata

A very simple salad consisting of finely diced cucumbers, onions, tomatoes dressed in lemon juice. This is usually served at gatherings with a side of plain yoghurt that some people mix with the salad.

Simple Afghanistani salata Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 1 Lebanese (short) cucumber
• 1 large tomato
• ½ red onion
• ½ lemon, juiced
• salt and ground black pepper, to taste
• 250 g (1 cup) plain thick yoghurt

Instructions

1. Finely the dice cucumber, tomato and onion and place in a serving bowl. Season with salt and pepper, then pour over the lemon juice and toss gently to combine.
2. Place the yoghurt in a separate bowl and season to taste. Mix until the yoghurt is smooth. You can add a little bit of water to thin the consistency if you wish. Serve with the salad.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.