Cucumber & Sultana Salad

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Cucumber & Sultana Salad


Chilled cucumber and yoghurt, with a hint of sweetness, makes a refreshing accompaniment to spicy dishes, or barbecued lamb and chicken.

Serves: 6-8


1 telegraph cucumber (tender-skinned cucumber)
1¾ cups plain Greek yoghurt
½ cup plump sultanas
1 Tbsp chopped mint
½ tsp ground cumin
½ tsp salt


1 If the cucumber skin is coarse, peel it. Slice cucumber thinly and pat dry with paper towels. 


2 In a large bowl mix the rest of the ingredients. Add cucumber. Cover and chill well before serving.


Recipe notes

If you don’t have thick Greek yoghurt, drain yoghurt in a sieve lined with paper towels for 30-45 minutes.

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