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Nutrition
Nutrition per serving, including
pomegranate molasses:
196 kcal;
7g protein;
19g carbohydrate;
11g fat;
7g fibre.
Cucumber Piyazi Salad,
serves: 4
Quick pickled
cucumbers
Great as a snack or added to salads,
burgers, made into a tartare sauce to
serve with fish.
Ingredients:
• 1 medium cucumber, sliced into
disks or wedges cut to the length of
your glass container
• 1 clove garlic thinly sliced (optional)
• 1 tsp coriander seed (optional)
• 1 tsp mustard seed (optional)
• 4-5 fresh dill sprigs (optional)
• 75ml water
• 75ml raw unpasteurised vinegar
with mother culture. I like apple
cider vinegar or rice vinegar.
• 2 tsp sea salt
Method:
1. Add cucumber to a glass
container along with garlic and
spices if using (coriander seed,
mustard seed, and dill)
2. Mix the water, vinegar and salt
until dissolved.
3. Pour over the cucumbers, ensure
they are fully submerged, adding
more water and vinegar to taste.
Shake well.
4. Store covered in the fridge. Will
keep for 2-3 weeks.
5. When you've finished them you
could use the remaining liquid for
a salad dressing.
Ingredients:
• 1 cucumber chopped into large
chunks
• 15 cherry tomatoes halved
• 1 red bell pepper, deseeded and
roughly chopped
• ½ large or 1 small red onion
thinly sliced
• 30g bunch fresh parsley (leaves
roughly chopped and stems
finely chopped)
• 1 x 400g jar precooked chickpeas
drained and rinsed (tinned also
worked)
For the dressing:
• 2 tsp ground sumac
• 3 tbsp extra virgin olive oil
• Juice of ½ - 1 lemon (to taste)
• Salt and pepper (to taste)
To serve (optional)
• 2 tbsp pomegranate molasses
drizzled on top
• Extra sumac sprinkled before
serving
Method:
1. Prepare the veg, roughly
chopping the cucumber,
tomatoes, pepper. Thinly slicing
the onion and chopping the
parsley (leaves roughly chopped
and stems finely chopped).
2. Add to a mixing bowl with the
drained rinsed chickpeas
3. Mix all the the dressing
ingredients and add to the bowl.
Mix thoroughly until coated
4. To serve, top with a drizzle of
pomegranate and extra sumac
(optional).
5. Serve it with grilled lamb or
fish with a side of hummus,
baba ganoush or tzatziki and
flatbreads.