BBQ season is upon us and, as tomorrow we have ‘open house’ for the church, this afternoon has been spent getting a few bits and pieces ready to serve alongside the meat. We’ll have the usual array of green and tomato salads, breads, sauces and coleslaw, plus Mexican rice, chilled potato salad, and this summery cucumber salad. I’m just hoping that it won’t rain 🙂

Ingredients (serves about 40-50 as part of a buffet)

  • 2 cucumbers, sliced very finely
  • 1 tbsp olive oil
  • 1 lemon, zested and juiced
  • a handful of fresh mint, chopped finely

Method

Mix the cucumber slices, olive oil, lemon juice and mint. Scatter the lemon zest over the top. Chill until needed.

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