A quick little salad that is ready in no time, and is tasty, fresh and good for you! I (only slightly) adapted this from Hugh Fearnley-Whittingstall’s Veg Everyday, adding some toasted cashews and leaving my cucumber unpeeled. As an afterthought, you could also add some sliced chilli and a squeeze of lime juice. Delicious!
With some steamed and herby potatoes, it was a lovely lovely lunch.
MARINATED CUCUMBER AND MINT SALAD
- 1 large cucumber
- 1 teaspoon apple cider vinegar
- 1 tablespoon olive oil
- A handful of mint leaves, finely chopped
- A pinch of sugar
- Sea salt and black pepper
- 1/3 cup cashew nuts, toasted
Slice the cucumber in half lengthways and scoop out the seeds. Thickly slice into half moons. Combine cucumber with vinegar, oil, mint, and a pinch each of sugar, salt and pepper. Toss. Leave to marinate at room temperature for 20-30 minutes before topping with cashews and serving.