Tomato and cucumber salad with tahini and spicy dukkah oil |Ottolenghi

New

Salad Easy

Serves 4 as a side

Prep 10 min

Cook 15 min

In supporting-role to the cucumber in the Xi'an-style salad, we have added tomato this time. It gives a bit more substance, something that could anchor a summer lunch.
Both vegetables are cut into substantial chunks - there's something satisfying about the irregular shapes, the way they tumble together on the plate.
The tahini sauce, mixed with soy sauce and rice wine vinegar, creates the umami foundations, and the dukkah oil brings warmth, though a good shop-bought chilli crisp will work if you'd rather not make your own.

Ingredients

FOR THE SALAD
1 ½ tbsp	dukkah (homemade, as below, or shopbought)
1 tsp	aleppo chilli flakes
2 tbsp	olive or neutral oil
75g	tahini
1 tbsp	rice wine vinegar
2 tsp	soy sauce
1 tsp	maple syrup
2	heirloom tomatoes, cut into uneven 4 cm pieces (240g)
4	baby cucumbers, cut into uneven 4 cm pieces (200g)
2 tbsp	dill leaves, picked
	fine sea salt
FOR THE DUKKAH
2	cloves garlic, finely sliced
½ tsp	coriander seeds, lightly crushed
½ tsp	nigella seeds
1 tsp	sesame seeds
1 tbsp	sunflower seeds

Method

If you’re making your own dukkah oil, place the dukkah and chilli in a small heatproof bowl. Heat the oil in a small pan over medium until just before smoking point, (it should be shimmering), then pour the oil over the dukkah mixture.
In a medium bowl, whisk the tahini, vinegar, soy sauce, maple, 2 tablespoons water and ¼ teaspoon salt.
To serve, spread the tahini sauce over a large serving plate. Top with the tomatoes and cucumbers, skin side down, then drizzle over the dukkah oil and sprinkle over the dill.