Inspired by Ottolenghi’s ability to make the humble cucumber taste like no cucumber you’ve ever eaten before*, I devised my own Middle Eastern flavoured pickled cucumber salad.
1/3 whole cucumber
1/2 clove garlic, crushed
1/4 tsp ground cumin
1 tsp sherry or red wine vinegar
2-3 tsp pomegranate molasses
1/2 tbsp sesame seeds, toasted
salt and pepper
- Halve the cucumber lengthways, scoop out the seeds then slice very finely.
- Put the cucumber in a bowl with the other ingredients (adding only 2 tsp pomegranate molasses at this stage) and mix well.
- Taste for seasoning and if you like a little more tang add the remaining teaspoon of pomegranate molasses.
- It’s best if you can let it sit at room temperature for 15-30 minutes for the flavours to develop and to allow the cucumber to soften.