Cucumber and Spring Onion Salad
( SERVES 2 )
On mild autumn evenings, I like to make a traditional salad of thinly sliced skinned tomato, cucumber and red onion, dressed with a little muscatel vinegar, canola oil and a pinch of sugar, salt and pepper. This is delicious when you also serve a bowl of sautéed potatoes or oven-baked chips. Another tried and true salad is this one made with cucumber and spring onions combined with thick yoghurt. In this recipe, I prefer the flavour of short cucumbers, rather than the telegraph type.
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|½ cup||Greek yoghurt|
|1 to taste||Black pepper - ground|
|2 sprigs||Fresh mint|
- Peel the cucumber and split in half lengthways. Use a small spoon to scrape out the seeds. Slice the cucumber thinly and place in a sieve. Sprinkle with a little salt (crushed to a paste with the garlic), toss and place the sieve over a bowl for 20 minutes. Rinse the cucumber with cold water, squeeze with your hands and place in a bowl.
- Add the cucumber, vinegar and sugar and toss. Stir in the yoghurt. Set aside in the refrigerator for up to several hours. Just before serving, taste and add salt and pepper if needed. Trim and slice the spring onions and sprinkle these and the mint leaves over the salad. Serve with any type of fried or grilled fish fillets.
This dish is best matched with
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