Indian Cucumber Salad

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Place the cumin and fennel seeds in a small pan and bake until lightly browned, about 4 to 5 minutes.

3. 3

   Let cool.

4. 4

   Place in a spice grinder and pulse until coarsely ground.

5. 5

   Place in a bowl and mix in the peppercorns, salt and cayenne, if using.

6. 6

   Arrange the tomato slices in overlapping layers around the perimeters of 4 plates.

7. 7

   Sprinkle with a little of the spice mixture.

8. 8

   Just inside the tomatoes, arrange the cucumber slices in concentric circles, overlapping the layers slightly.

9. 9

   Sprinkle the cucumbers with lemon juice, using 1 1/2 teaspoons for each plate.

10. 10

    Season with some of the spice mixture.

11. 11

    Place the onions in a bowl and toss with 2 teaspoons of the spice mixture and the remaining lemon juice.

12. 12

    Mound the onions in the centers of the plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.