Meera Sodha's hill station salad
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- 26 Jun 2021
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Serves 6 as a side
fennel 1 medium bulb
red onion 1 medium
mixed peppers 3 (red, yellow and orange)
cucumber ½
fresh coriander 10g
salt 1 tsp
nigella seeds 1 tsp, plus extra to serve
fresh mint leaves 20g
green finger chilli ½-1
Greek yogurt 100ml
lemon juice 2 tbsp
sugar 1 tsp (or to taste)
Remove and discard the tough outer leaves of the fennel, top and tail it, then cut off the fronds, reserving them for later. Chop the fennel bulb, red onion and peppers into 1cm dice (the smaller the better), and place in a serving bowl. Halve the cucumber lengthways, remove the seeds with a teaspoon, then chop it into 1cm dice and add to the bowl. Finely chop the coriander and add to the bowl, along with the salt and nigella seeds.
Next, make the dressing. Chop the mint and green chilli as finely as you can, put into a small bowl and mix well. Add the yogurt, lemon juice and sugar, mix together and taste. There should be a good balance between the heat, sweetness, saltiness and lemoniness, so adjust if need be.
Pour the dressing over the salad just before serving and mix well. Sprinkle over the fennel fronds, and a few more nigella seeds for good measure.
