Looking for a salad that’s as refreshing as it is flavorful? Sandra Seah of Six-Eyed Scorpion brings you her Tahini Cucumber Salad—a simple yet stunning dish that balances creamy tahini with crisp, cool cucumber. Perfect as a light side or a star on its own, this recipe is a delicious nod to Sandra’s knack for creating bold, unforgettable flavors. Ready to whip up something spectacular? Let’s dive in!

Ingredients:

Salad mix:

2 continental cucumbers - smashed and roughly chopped

1 stalk spring onion - sliced thin

Handful dill - roughly chopped

Handful parsley - roughly chopped

Fried capers - to garnish

Dressing:

¼ cup tahini

Water (enough to make it a pourable consistency, varies with the brand of tahini)

½ lemon - juice

1 tbsp Six-Eyed Scorpion crispy chilli oil

Salt - to taste

Method:

1. Mix all dressing ingredients in a medium-sized bowl until well combined.
2. Add all other main ingredients and toss well to coat each piece.
3. Transfer to a serving dish, then top with fried capers, and more Six-Eyed Scorpion crispy chilli oil.