Flavour your regular salad by letting it rest on an Himalayan salt block and see the magic.
Cook Time: 15 minutes
Serves: 2 - 3 people
½ cup thick Greek yogurt
1 teaspoon cumin powder
¼ cup chopped dill leaves
1 small red onion, finely chopped
All ingredients are available at Foodhall stores.
- Whisk yoghurt in a bowl along with cumin powder and dill leaves. Slice the cucumber thinly using a vegetable peeler.
- Place the cucumber slices on cold salt block and allow it to cure and absorb the flavor. It should take about a couple of minutes on each side, depending on the thickness of cucumber slices.
- Once you are done curing all the cucumber slices, put it in a salad bowl and toss it with chopped red onion. Pour the yoghurt sauce and give it a light mix.
- Drizzle some pomegranate pearls on top and serve the salad cold.