A light, creamy and refreshing summer salad, perfectly complemented by crispy pan-fried slices of CHIKO Rosemary. Ready in just a few minutes, it makes a perfect light summer lunch or dinner.
Ingredients (Serves 1)
For the salad:
- 1 fresh cucumber
- ¼ fennel bulb
- 2 tbsp coconut yogurt
- 1 tbsp sesame oil
- ¼ tsp ground cumin
- a pinch of salt
- juice of ¼ lemon
- a few fresh sea fennel leaves
Optional: Instead of sea fennel, add 1 tablespoon of capers for a pleasant salty kick and a more pronounced flavour.
For the CHIKO:
- ⅓ pack Grashka Deli CHIKO – Rosemary
- a few drops of sesame oil
Method
- Peel the cucumber and cut it into very thin slices, or use a mandoline to slice it finely. Lightly season with salt, mix and leave to sit for about 10 minutes to release excess liquid.
- Meanwhile, cut the fennel into small cubes or thin slices.
- Gently squeeze out the excess liquid from the cucumber and combine it with the fennel. Add the coconut yogurt, lemon juice, sesame oil, cumin and, if desired, fresh sea fennel or capers. Mix well and refrigerate for 10–15 minutes to allow the flavours to come together and the salad to chill.
- Cut the CHIKO into slices approximately 1 cm thick, then cut each slice diagonally to create triangles.
- Lightly drizzle the slices with sesame oil. No additional seasoning is needed, as the rosemary CHIKO is already full of flavour.
- Pan-fry until golden brown, or cook in an air fryer at 200°C for approximately 8–10 minutes, until crispy.
To serve
Arrange the chilled cucumber salad on a plate and top with the crispy CHIKO. Garnish with sprouts and fresh dill, if desired.
Serve with gluten-free crackers. For a more filling meal, add sliced boiled potatoes to the salad.
The recipe is created in collaboration with Barbara Kokelj.