Chopped cucumber salad

AT A GLANCE

  • Serves 4 people

  • 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
  • 1 lemon, juice only
  • 1 tbsp thick plain natural yoghurt
  • 1 garlic clove, finely chopped
  • 1 telegraph cucumber, semi-peeled, halved lengthways, seeds removed
  • ¼ Spanish onion, thinly sliced
  • ½ cup each of coarsely chopped mint and dill
01   Combine olive oil, lemon juice, yoghurt and garlic in a large bowl, season to taste and set aside. Coarsely chop cucumber, add to bowl with onion and herbs, toss to combine and serve.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND EMMA KNOWLES

Drinking Suggestion:

YOUNG HUNTER SEMILLON. , suggested by MAX ALLEN

FEATURED IN

Aug 2009

Aug 2009

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