Of course we all love to cook – but occasionally, there just isn’t time. That’s when I whip up a big bowl of this delicious chopped salad which keeps well for days in the fridge. Found all over the Middle East, it makes an interesting alternative to a leafy green salad (which doesn’t keep well once dressed). Use this recipe as a guide, add some black olives and Feta for a classic Greek salad, or toss in some anchovies, red capsicum, dill, oregano or any other herb you fancy. It’s also great with grilled meats or just about anything. I pour a glass of delicious Sutton Grange viognier alongside and am very content!
Serves 2 as a main course or 6 as a side dish
- 1 Lebanese cucumber
- 3 spring onions
- 4 small red radishes, quartered
- 200g grape tomatoes, halved
- 1 tablespoon finely sliced mint leaves
- 1 tablespoon parsley leaves, torn
- ½ lemon
- Extra virgin olive oil, for drizzling
- Salt flakes and freshly ground black pepper,
- Quarter the cucumber lengthways then cut into thick slices.
- Thinly slice the spring onions and separate into rings.
- Combine cucumber and onion with radish, tomato, mint and parsley.
- Add a squeeze of lemon juice, drizzle of oil, salt and pepper and toss well.