Cucumber salad with lightly pickled cucumbers, raw red onions, and Taverna Finest salad cheese with citrus and herbs
Sweet and sour with a touch of citrus – this is the essence of this lovely side salad with Taverna Finest with lemon and herbs. The salad is perfect for barbecues, but also goes well with a good steak or a piece of fried fish.
Method
Step 1
Slice the sweetheart cabbage into fine strips, finely chop the dill, and put both in a bowl.
Step 2
Stem the beans, pour boiling water over them, and allow to soak for two minutes before putting in the bowl.
Step 3
Slice the red onion into thin wedges and put in the bowl.
Slice the cucumber into paper–thin slices. Add white vinegar, white sugar, bay leaves and mustard seeds to a small saucepan and stir until the sugar is dissolved. Add the cucumbers, stir, and remove from heat and leave standing while covered.
Step 4
Add Taverna Finest salad cheese with lemon and herbs.
Step 5
Remove the cucumbers from the pickle and put in the salad.
Sprinkle with sunflower seeds, drizzle with olive oil, sprinkle with salt and serve
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