Moroccan · Salad
Cucumber, Mint and Orange-Blossom Salad
Cool cucumber grated or finely diced, tossed with fresh mint, a little sugar and orange-blossom water and a squeeze of lemon — a refreshing, faintly sweet Moroccan summer salad that sits somewhere between savoury and dessert. It resets the palate on a hot day like nothing else.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4
- Level
- Easy
Ingredients
- 3 cucumbers
- 1 large handful fresh mint, chopped
- 1 tsp sugar
- 1/2 tsp orange-blossom water
- Juice of 1/2 lemon
- Pinch of salt
Method
- 1
Prepare the cucumber
Peel the cucumbers in stripes and coarsely grate or finely dice them, then drain off excess water in a sieve.
- 2
Dress
Toss the drained cucumber with the sugar, salt, lemon juice and orange-blossom water.
- 3
Add mint
Fold in most of the chopped mint and chill for 15 minutes.
- 4
Serve
Serve very cold, scattered with the last of the mint.
Chef's tips
- Drain the grated cucumber well or the salad turns into a watery pool.
- Add the orange-blossom water sparingly — a few drops perfume; too much overwhelms.
Frequently asked questions
Sweet or savoury?
It leans sweet-refreshing, closer to a light palate-cleanser than a savoury salad, which is very Moroccan.
Can I add yogurt?
Yes — a spoon of yogurt turns it into a cooling raita-like side that pairs well with spicy grills.