Name: Cucumber, onion & herb salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 2
Ingredients: 1 large cucumber; ½ a bunch of fresh mint; ½ a bunch of fresh coriander, leaves picked from the thick stalks; 1 Thai red chilli, deseeded and finely diced; 1 small red onion, peeled and very finely sliced; 1 unwaxed lemon; 3 tbsp extra virgin olive oil; 1 tsp sumac

Cucumber, onion & herb salad

Cucumber, onion and herb salad, served with lamb chops and minted yoghurt.

Serves 2

Ingredients

1 large cucumber
½ a bunch of fresh mint
½ a bunch of fresh coriander, leaves picked from the thick stalks
1 Thai red chilli, deseeded and finely diced
1 small red onion, peeled and very finely sliced
1 unwaxed lemon
3 tbsp extra virgin olive oil
1 tsp sumac

Shop the ingredients

Directions

Place the sliced onions in a bowl and season with salt. Leave to sit for 10 minutes, and then squeeze over the juice of ½ a lemon.
Thinly slice the whole cucumber, either on a Japanese mandolin (if you have one), or by hand, and place in the bowl with the onions and season with a little more sea salt. Mix well and sit to one side for 5 minutes.
Add the chilli, mint, coriander, the juice from the other ½ of the lemon, and 3 tablespoons of extra virgin olive oil. Mix well and then taste for seasoning, adjusting as necessary. Then sprinkle over the sumac.

George Ryle

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.