Finely grate two thirds of the pistachio nuts and lightly toast them in a pan without fat. Roughly chop the remaining pistachios. Wash and dry the lemon with hot water, thinly rub half of the peel and squeeze out the juice. Wash, clean and finely chop the spring onions.
For the dressing, mix the grated pistachios, lemon peel and spring onions with 3 tablespoons of lemon juice, salt, pepper and cumin, then mix in the olive oil thoroughly.
Wash the mint and shake dry, peel off the leaves and pluck them a little smaller. Clean and wash the lettuce, spin dry thoroughly and pluck into bite-sized pieces. Wash the cucumber, peel and dice as desired.
Put the lettuce, mint and cucumber in a salad bowl and mix in the dressing. Scatter the roughly chopped pistachios on top.
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