Ingredients
2 cucumbers
10 black olives, stone in
2 tablespoons balsamic vinegar
3 spring onions
extra virgin olive oil
½ a lemon
freshly ground black pepper
5 or 6 sprigs of fresh mint
optional: ½ a fresh red chilli
Method
- Run a fork down the length of the cucumber until it’s stripy all over.
- On a chopping board, use a knife to chop off the ends.
- Carefully cut them in half across the middle, then in half lengthways.
- Use a teaspoon to gently scoop out and discard the seeds.
- Chop the cucumber up into 1cm chunks and place in a mixing bowl.
- Place the olives on a chopping board, squash them with the heel of your hand, pull out and discard the stones, then roughly chop them and add them to the bowl.
- Trim and finely slice the spring onions and add them to the bowl.
- Add the balsamic vinegar and 4 tablespoons of extra virgin olive oil.
- Squeeze in the juice of ½ a lemon, using your fingers to catch any pips.
- Sprinkle over a pinch of black pepper.
- Pick and tear over the mint leaves, toss everything together, then serve.
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