FEATURE RECIPE
Chopped cucumber salad

Chopped cucumber salad

Shown with lamb cutlets with lemon, feta, and brown rice and spinach pilaf.

Serves 4

Cooking Time Prep time 10 mins



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


1 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.

This recipe is from the August 2009 issue of Australian Gourmet Traveller.

Drink Suggestion Young Hunter semillon.

RECIPE Emma Knowles PHOTOGRAPHY Ben Dearnley STYLING Geraldine Munoz and Emma Knowles DRINK SUGGESTION Max Allen


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