Yoghurt Salad with Grapes, Cucumber and California Walnuts

Course Salad, Starter
Servings 4


  • tsp cumin seeds
  • 1 tsp sea salt
  • 1 cucumber
  • 250 g Greek yoghurt
  • 4 slender spring onions finely shredded
  • 50 g California Walnuts roughly chopped
  • 8-10 mint leaves finely shredded
  • 250 g small seedless green grapes


  • Put the cumin seeds in a frying pan set over a medium heat and toast for 1-2 minutes, taking care not to burn them.
  • Transfer to a pestle and mortar with the salt and roughly grind, then set aside.
  • Peel half the skin off the cucumber in lengthways strips, creating a striped effect. Halve the cucumber lengthways, scoop out and discard the seeds and dice the flesh. Transfer to a sieve suspended over the sink, sprinkle with more salt and leave for 30 minutes.
  • Rinse and drain the cucumber, squeeze out more moisture with your hands and transfer to a bowl with the yoghurt. Add the spring onions and most of the walnuts, mint and grapes, and stir to combine. Season to taste with the cumin salt and black pepper.
  • Spoon on to small plates or into shallow bowls, then scatter a pinch or 2 of cumin salt and the remaining walnuts, mint and grapes. Serve lightly chilled with bread as a starter, or at room temperature with grilled fish.

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