INGREDIENTS

Cucumber: Two

Tomato and onion: One each

Green chilli: Two

Coriander leaves and mint leaves: Few

For salad dressing

Olive oil: An ounce

Lemon : One

Pepper: A pinch

Roasted, crushed cumin: One Tsp

Chat masala: Optional

Salt: To taste

METHOD

Wash and peel cucumber. Dice cucumber, tomato and onion. Chop green chillies, mint and coriander leaves. Mix all vegetables in a bowl.

Add lemon juice, drizzle olive oil and season with cumin, pepper and salt. Garnish with lemon wedges and coriander leaves.

Arrange on lettuce leaf.

Proprietor cum chef R.Senthil Kumar dishes out North Indian recipes at ‘Ezham Suvai’, a multicuisine vegetarian restaurant. He has 10 years of culinary experience in a cruise liner and Indian restaurants in the United States.

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