Persian Yoghurt Salad with Herbs and Cucumber

When I served this salad with the Chicken with Lentil Rice we had not a scrap left at the end of the meal. A real winner!


  • 1 Mediterranean cucumber, cut into thin half moon slices
  • 1 t (5 ml) Ina Paarman’s Vegetable Spice
  • 1 cup (250 ml) full cream plain yoghurt
  • 1 T (15 ml) each finely chopped, fresh mint leaves, parsley and coriander
  • 1 clove garlic, finely chopped
  • 2 T (30 ml) extra-virgin olive oil

Season the cucumber with Vegetable Spice and drain in a colander for ± 30 minutes.

Transfer to a mixing bowl.

Add the yoghurt, herbs, garlic and olive oil.

Stir to combine, taste, and adjust seasoning as needed.

Chill until serving.

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