Cucumber and Poppy Seed Salad

serves 2

Poppy seeds add crunch and a healthy punch of minerals including manganese, calcium, magnesium, phosphorus, copper, iron, zinc and potassium.

1/2 Lebanese cucumber 
1 mild red chilli, thinly sliced 
1/4 cup (60 ml) low-fat Greek yoghurt 
1 1/2 Tbsp (30 ml) white wine vinegar 
1/4 tsp (1 ml) ground coriander 
3 tsp (15 ml) poppy seeds 
1/2 tsp (2 ml) organic cane sugar 
Salt and freshly ground black pepper, to taste

1. Roughly chop cucumber into bite-sized chunks. Place in bowl and toss with chilli.

2. In small bowl whisk together yoghurt, vinegar, coriander, poppy seeds, sugar and a pinch of salt.

3. Just before serving, pour yoghurt dressing over cucumber and toss to coat. Season to taste with black pepper and more vinegar, if desired.

Each serving contains: 280 kilojoules; 3 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 9 g carbohydrates; 2 g fibre; 78 mg salt

source: "Be Mine, Vegetarian Valentine", alive Australia #14, Summer 2013