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Ingredients
- 125 g (4 1/2 oz) feta cheese
- 4 Lebanese (short) cucumbers
- 1 small red onion, thinly sliced
- 1 1/2 tablespoons chopped dill
- 1 tablespoon dried mint
- 60 ml (2 fl oz/1/4 cup) olive oil
- 1 1/2 tablespoons lemon juice
Method
1. Crumble the feta into 1 cm (1/2 inch) chunks, into a salad bowl. Peel the cucumbers, cut in half lengthways, then scoop out the seeds with a teaspoon. Cut the flesh into 1 cm (1/2 inch) dice and add to the bowl with the onion and dill.
2. Grind the mint using a mortar and pestle, or force it through a sieve until powdered. Tip into a small bowl, add the olive oil and lemon juice and whisk well. Season with sea salt and freshly ground black pepper.
3. Just before serving, pour the dressing over the salad and toss together well.
