Cucumber and Poppy Seed Salad


Having a flourishing vegetable garden is a fantasy of mine. Watching Jamie At Home has given me a snapshot of the joy of growing your own vegetables. So I’ve started my first step by growing my own herbs in the kitchen.

Even though the herbs I grew were indoor, they didn’t escape the wrath of caterpillars and unidentified mirco-green-coloured bugs. I was trying to stay chemical-free with my herbs but keeping the bugs away from the herbs can be a frustrating process. I still have a lot to learn about gardening and it is not as simple as just-sow-and-let-it-grow like how it was portrayed in Jack and the Beanstalk ha!


Until I find my magic green beans or a green thumb, whichever comes first, I’m living vicariously through a couple who has an impressive vegetable garden. Every seed that was sow has morphed into a wonderful produce, not to mention they ended up with abundance of vegetables which they have thoughtfully, share with friends and family.

I’m the friend you see. That’s how I ended with a gigantic, burp-free cucumber which I’ve morphed into a refreshing and creamy side salad.


(A recipe by Lauren Moneta, found on Alive magazine Summer 2013)

What you’ll need for 2 servings:-

  • 1 small cucumber (or 1/2 Lebanese cucumber)
  • 1/2 mild red chilli, (original recipe specifies thinly sliced but I finely chopped it)
  • 1/4 cup low-fat Greek yoghurt
  • 1+ 1/2 tbps white wine vinegar (which I’ve substituted with lemon juice)
  • 1/4 tsp ground coriander
  • 3 tsps poppy seeds
  • 1/2 tsp organic cane sugar (which I’ve substituted with maple syrup)
  • Salt & freshly ground black pepper, to taste




Slice cucumber into bite-sized chunks. Although it is not specified in the original recipe, I trimmed off the seeds a little so they do not water down the dressing when mixed together. Chop the chilli finely. In a small bowl, whisk together yoghurt, vinegar (or lemon juice), ground coriander, poppy seeds, sugar (or maple syrup), chopped chilli and a pinch of salt. Just before serving, pour yoghurt dressing over cucumber and toss to coat. Season to taste with black pepper.

Note – Chopping the chilli allows its spiciness to come through more in the salad. Otherwise, slice the chilli and toss with the cucumber before adding the dressing (instead of adding it to the dressing as per the paragraph above).




Category: Cook


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Article by: Emily Tan

I have been in Australia for about 10 9 years (originally from Malaysia - yep, another Malaysian in the food bloggers’ pool! ). Due to the nature of my beloved’s job, I have been leading a nomadic life, hopping from one regional area to another until we decided to settle down and have lots of babies. The blog started in early March 2010 when I was in Orange, New South Wales. I have just moved from Tasmania which I was there for 7 years. To retain my old job, I have also started to work from home as an accountant. Although working from home may sound like a dream to some of you, I think it depends on the nature of the “work from home”. Personally, I felt too isolated working remotely as an accountant. Then a close friend, who is a seasoned blogger, has encouraged me to start a blog and my beloved (he is the BEST!!!!) got the ball rolling by setting up the URL, hosting service and wordpress for me. Contemplating between food and fashion in which both are equally my favourite topics, I have decided on food because food bloggers seem to be nicer people, haha! Just kidding!! I feel fashion can be an intimidating topic for me especially I dress for comfort rather than style. I bet no one wants to see me in an oversized T-shirt and Pj pants in every blog post.