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Ingredients
- 3-4 young rhubarb stalks
- 1-2 cucumbers
- 2 tablespoons coarse salt
- 1 bunch of rocket leaves
- 2 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- salt and pepper
- 1 good handful of chopped mint leaves
Method
Wash 3-4 young rhubarb stalks and strip away any tough outer membrane. Peel one or two cucumbers. Slice the vegetables finely at an angle and toss in a bowl with 2 tablespoons coarse salt. Let stand for 10 minutes, rinse, drain and pat dry.
In a salad bowl place a bunch of washed and chopped rocket leaves (not wild rocket - it has little flavour) with the cucumber and rhubarb.
Dress with 2 tablespoons lemon juice and 4 tablespoons extra virgin olive oil.
Season with salt and pepper to taste and garnish with a good handful of chopped mint leaves.
(pictured, left, with Ocean trout poached in extra virgin olive oil - recipe features on cuisine.com.au)
