I Heart Cooking Clubs (IHCC) is going raw this week, with the theme, In The Raw! There's certainly not short on recipes for this theme. There's tons of recipes using fresh raw veggies in Hugh Fearnley-Whittingstall's River Cottage series of cookbooks. I've made Marinated Cucumber with Mint from HFW's lovely book, River Cottage Veg every day! I love cucumbers, especially when eaten raw.
A very simple, easy and quick salad to put together. Sliced cucumber are tossed with cider vinegar, sugar, salt, olive oil, black pepper and leave to marinate for about 10 to 15 minutes before serving.
A refreshing salad indeed! Especially with the chopped fresh mint.
Marinated Cucumber with Mint
(River Cottage Veg Everyday, Hugh Fearnley-Whittingstall)
1 medium-large cucumber
1 teaspoon cider vinegar
1 tablespoon olive oil or rapeseed oil
a good handful of mint, finely chopped
a pinch of sugar
sea salt and freshly ground black pepper
Peel the cucumber, halve it lengthways and scoop out the seeds. Slice into thick half-moons. Place in a dish with the cider vinegar, oil, mint and a pinch each of salt, sugar and pepper. Toss together thoroughly. Leave for 15-30 minutes, toss again and then serve.
I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
In The Raw!
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