Cucumber salad with Olive Oil & Orange Vinaigrette
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Cucumber salad with Olive Oil & Orange Vinaigrette
Recipe by Louis Tikaram
Serves: 4
Prep Time: 15 minutes (plus 30 minutes resting time)
Ingredients
1 red onion, sliced into very thin rounds
1 orange
3 tbs red wine vinegar
2 Lebanese cucumbers
½ bunch dill, finely chopped
3 tbs Squeaky Gate extra virgin olive oil
1 tsp wholegrain mustard
120 g feta
Coles sea salt
Coles black pepper
Method
Place the onion rings in a bowl and gently separate them with your fingers. Add a pinch of sea salt.
Cut the skin off the orange and segment it, setting the segments aside. Add the red wine vinegar to the bowl with the onion, along with any remaining juice from the segmented orange. Mix to coat and set aside for 30 minutes, turning occasionally.
Slice the cucumbers into thin rounds. Place them in a colander, sprinkle with a generous pinch of sea salt, and stir to combine. Leave to drain in the sink for 30 minutes.
After 30 minutes, stir the chopped dill through the cucumber slices.
Lift the onion rings out of the vinegar mixture and arrange them on a large plate with the cucumber rounds.
Using the remaining onion and orange juices, add a drizzle of extra virgin olive oil and the mustard, then whisk to combine. Season to taste with sea salt and black pepper. Add more olive oil if needed.
Drizzle the dressing over the salad and crumble the feta on top before serving.
