Komkommerslaai

CUCUMBER SALAD

1 cucumber     
10 black olives

2tbsp balsamic vinegar

3 spring onions

½ lemon

½ fresh red chilli

5 or 6 sprigs of fresh mint

 

CUCUMBER SALAD:  Run a fork down the length of the cucumber all around it, then halve and quarter it lengthways and cut the quarters across into 1cm (½in) chunks. Put them into a mixing bowl and set aside.

·         Drain 10 black olives, squeeze out their stones, and tear them into another bowl. Pour over 2tbsp balsamic vinegar and push down on the olives, so the vinegar starts pulling out their saltiness. Trim and finely slice 3 spring onions, then add to the olives.
Drizzle 4tbsp of extra virgin olive oil and the juice of ½ a lemon into the olive mixture and stir really well.

·         Deseed and finely slice ½ a red chilli and add to the bowl of cucumber. Pick the leaves from the sprigs of mint, finely slice them and add to the cucumber. Pour over the dressing, toss quickly, drizzle over a little more extra virgin olive oil and take to the table.