serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 2 Lebanese cucumbers
- 2 small eschalots, thinly sliced
- 1 tsp river salt flakes
- 1 tsp caster sugar
- 60 ml (¼ cup) white vinegar
- 1 tbsp wholegrain mustard
- 60 ml (¼ cup) extra virgin olive oil
- 2 tbsp chives, cut into 1 cm batons
Instructions
Peel your cucumbers, split them down the middle and use a spoon to scrape out the seeds. Cut the cucumbers on alternate angles, about 2 cm wide, so you end up with nice chunky shapes.
Place the cucumber in a bowl with the eschalot, salt and sugar. Toss well to combine and then set aside to rest for 20 minutes.
In another mixing bowl, combine the vinegar, mustard and olive oil. To this add the cucumber and eschalot, making sure not to add any excess liquid that has leached out.
Mix well and taste for seasoning. You may need more salt.
Once you are happy, gently mix through the chives and serve immediately.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Page.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
