Dill cucumber and feta salad
This dill cucumber and feta salad goes really well with barbecued kebab or grilled meat, particularly chicken and lamb. Alternatively, serve it with falafel in flatbread or part of a meze. For a vegan version use plant-based feta and date syrup.
Ingredients
Method
- Cut the cucumber in half horizontally, then halve again. Thinly slice the long strips and scatter them into a serving bowl.
- Mix the vinegar, oil, salt, garlic (if used) and honey/syrup, then pour this over the cucumber.
- Crumble the feta on top, then add the dill and toss gently.
- Rest for 10 minutes before serving.
- Drizzle with more honey/syrup just before serving.