Food Culture / Recipes

Cucumber and Almonds

This is a salad that one you have the almond ricotta done it simple and delicious. I always have some almond ricotta in the fridge because its super easy make, lasts a few days and dos with everything!


  • 500g filtered water
  • 500g blanched almonds
  • 10g fresh almonds
  • 1 cucumber
  • 50 grams saltwort
  • 1 lemon
  • olive oil
  • maldon salt
  • mint
  • 1 piece fresh horseradish


  1. Combine the water and almonds and leave to soak in the fridge over night. The next day blend the mixture and pass through a fine sieve keeping the liquid and the pulp.
  2. Season the pulp with some salt and lemon zest this is your almond “ricotta” and the liquid is almond “milk” which should also be seasoned with a little salt and lemon juice.
  3. Next wash the mint, cucumber and saltwort make sure they are salad spun dry. Roughly chop the mint and cucumber and mix in a bowl with the saltwort, season this with olive oil, lemon juice and a little salt, not too much as the saltwort is already salty.
  4. To serve put a spoon of almond ricotta in a bowl followed by a few tablespoons of the milk, then put your seasoned salad on top and finish with some freshly grated horseradish.
About Author

Edward Delling-Williams discovered his natural talent and love of cooking when he began working in his local village pub near Bristol.