alive logo

Cucumber and Poppy Seed Salad


    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


    Cucumber and Poppy Seed Salad




    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.