- 3 small cucumbers, peeled, seeds removed, quartered and cut into 1 1/4 inch pieces
- 1 teaspoon fine sea salt
- 3 tablespoons olive oil
- 1 1/2 cups cooked quinoa (mixed or just one type)
- 1/2 cup cooked freekah
- 1/4 red onion, thinly sliced
- 3 tablespoons organic raw almonds, chopped
- 3 tablespoons golden raisins
- 3 tablespoons sunflower seeds
- Juice of 1 lemon
- 1/3 cup extra virgin olive oil
- 1 tablespoon Italian parsley leaves, chopped
- 1 tablespoon mint leaves, chopped
- 1/2 cup picked watercress
- Sea salt and freshly ground black pepper
- 3/4 cup natural yogurt
- Place the cucumber on a tray lined with a paper towel and sprinkle liberally with the salt. Let stand for 3 minutes, then rinse and pat dry with some more paper towels. This is to draw out the moisture of the cucumber so as not to make your salad soggy.
- Heat a large skillet over high heat, add the olive oil and cucumber and pan fry for about 4 minutes or until the cucumber is golden brown. Place in a bowl (I'd use the same bowl that you would like to present the salad in).
- Add the remaining ingredients to the bowl, except the yogurt and reserve a little of the herbs. Gently toss together and check the seasoning. To finish, spoon the yogurt over the top in small dollops, then sprinkle with the reserved herbs.