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Tomato and Cucumber Salad

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Total time: 15 minutes

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Serves 2

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5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


½ - Onion, chopped

1 - Tomato, chopped

1 - Cucumber, unpeeled, chopped

½ cup - Coriander (cilantro) leaves, raw, chopped

¼ tsp - Fennel seeds

3 tb - Walnuts

1 tb - Raisins

¼ cup - Yoghurt, non-fat

⅛ tsp - Salt

⅛ tsp - Black pepper powder

½ tsp - Olive oil


Frying pan, Mortar and pestle, Mixing bowl, Chopping board, Knife


1. Heat a frying pan over low heat. Add the fennel seeds. Cook and stir for 3 minutes until fragrant. Remove the fennel seeds from the heat and set them aside to cool. Transfer to a mortar and pestle and gently pound until crushed.

2. Heat the pan over medium heat. Add the walnuts. Cook and stir the walnuts for 2-4 minutes until slightly golden. Remove from the heat and set them aside to cool. Chop the walnuts.

3. Add the chopped onion, cucumber, tomato, walnuts, raisins, coriander leaves, fennel seeds, yoghurt, salt, pepper and olive oil to a bowl.

4. Mix and toss the salad well.

5. Serve the salad immediately.


1 serving = about 343g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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