Serves 4
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!
Products in this recipe

Vegetable Spice

You will need

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.