This is a Persian recipe for a cucumber, sultanas and walnut salad known as 'Masht-o Khiyaar'. Cucumbers combine with toasted walnuts and sultanas in a light dressing of yoghurt, dill and mint. The flavours are left to combine for an absolutely divine lunch or starter salad.
275g natural yoghurt
1 large cucumber, peeled
2 tablespoons walnuts, roughly chopped
1 tablespoon dill, diced
1 tablespoon mint, diced
3 tablespoons sultanas, roughly diced
1 pinch salt and freshly ground black pepper, to taste
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Directions Preparation:15min › Extra time:1hour marinating › Ready in:1hour15min
Leave the natural yoghurt to strain in a fine sieve lined with a coffee filter or muslin (there should be approximately 250g thick yoghurt at the end).
Scrape seeds from the cucumber and dice the cucumber.
Briefly toast walnuts in a small frying pan over medium heat. Allow to cool.
Stir yoghurt with dill, mint, walnuts, sultanas, salt and pepper then mix with the pieces of cucumber. Leave for 1 hour to infuse.