Hot, hot here, at last (chez vous too perhaps?)–begs a cool cucumber response!
Requested by Meredith a couple of days ago, this recipe features in Healthy Eating for Life–my new cookbook, out in January 2014.
As I didn’t have a red onions to hand, I substituted spring onions (scallions).
However the red onion lends a nice colour contrast.
Served this with sardines–cuts nicely the rich, oiliness of the fish.
serves 4 as a side salad
1 medium cucumber—peeled and sliced thin; a food mixer disc saves time here
1 small red onion—sliced thin
1 tbsp cider vinegar
1 tsp Dijon mustard
pepper
1 tbsp parsley or dill (dill is preferable but sometimes difficult to find).
Combine the prepared cucumber and red onion and sprinkle with salt.
Let the mix drain in a colander or sieve for 30 minutes or longer.
Spread the mix over a layer of kitchen paper, cover with a second layer and press down gently to lift off excess liquid.
Put it on a favourite serving plate or in a bowl.
In another bowl, whisk together the vinegar and mustard; fold in the chopped herbs (dill or parsley).
Pour this over the cucumber and onion and mix well.
Leave this to luxuriate for an hour in the fridge.
Robin Ellis 