Background
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
- ½ cucumber
- 1 Tbsp olive oil
- 2 Tbsp white wine vinegar
- 2 tsp honey or date syrup
- 1 garlic clove, minced (optional)
- 50g feta (can be plant-based)
- Pinch of salt
- 2 Tbsp chopped dill
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Salad - Side - Supper
- Cuisines: - Greek
- Occasions: - Barbecue - Easter - Parties - Picnic - Sunday Lunch
- Ingredients: - Dairy - Other Vegetables
- Health and Diet: - Combination - Diabetic - Egg Free - Gluten Free - High Fibre - Vegan - Vegetarian
- Skill Levels: - Easy
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