1 teaspoon ground cumin, toasted in a small ungreased skillet over low heat for 30 seconds
How To Cook:
1. With a small, sharp knife, peel the cucumber and slice it lengthwise into halves. Scoop out the seeds by running the tip of a teaspoon down the center of each half. Cut the cucumber lengthwise into 1/8 -inch-thick slices, then crosswise into ˝-inch pieces.
2. Combine the cucumber, onions and salt in a small bowl, and mix them together thoroughly with a spoon. Let the mixture rest at room temperature for 5 minutes or so, then squeeze the cucumbers gently between your fingers to remove the excess liquid.
3. Drop the cucumber pieces into a deep bowl, add the tomato and coriander, and toss them together gently but thoroughly. Combine the yoghurt and cumin and pour it over the vegetables, turning them about with a spoon to coat them evenly.
4. Taste for seasoning, cover tightly, and refrigerate for at least 1 hour, or until completely chilled, before serving.
