Cucumber and feta salad

4.3 grams of carbs per serve

INGREDIENTS

  • 2 telegraph cucumbers, scrubbed, trimmed, halved crossways
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 60g kalamata olives
  • 100g cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 200g feta, halved diagonally
  • 1/2 teaspoon dried oregano leaves, to serve
  • Pinch dried chilli flakes, to serve

METHOD

  • Step 1
    Use a vegetable peeler to peel thin strips from the cucumber. Place in a bowl of iced water. Set aside for 1 hour or until curled. Drain and gently pat dry.
  • Step 2
    Meanwhile, whisk the oil and red wine vinegar together in a small bowl and season.
  • Step 3
    Place the cucumber strips, olives, tomato, onion and half the dressing in a bowl. Toss to combine. Place on a serving plate. Top with the feta. Sprinkle the feta with the oregano and chilli. Drizzle with remaining dressing.

Recipe Supplied by Taste Click Here

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