Hot & Cold Cucumber Salad by Mia Rigden

Yield: 2-4 Servings
If you’re not toasting whole coriander seeds, now is the time to start. This salad is refreshing, dynamic and packs a punch. Serve with a mezze platter, or with grilled fish or meat and brown rice. I call this one hot and cold because it uses both warming and cooling spices; the chili brings the heat and coriander has a cooling effect.



  1. Heat a medium-sized frying pan to a medium-low and lightly toast the pumpkin, coriander and mustard seeds. Keep an eye on the seeds, shaking the pan occasionally until the seeds start to pop and become fragrant.
  2. While the seeds are toasting, cut the cucumbers. Cut off the ends, then cut the cucumbers lengthwise, and then at a diagonal in 1 inch segments.
  3. Place the cucumbers in a bowl with the sea salt and chilli flakes.
  4. Next, add the parsley leaves, followed by the rice wine vinegar and olive oil. Toss to combine.
  5. Add the toasted seeds to the bowl, toss to coat and serve.