A great way to use up whatever vegetables need to be used up - you don't have to stick to the ones in the recipe! Can also add some greens - peas, spinach & green beans go well.
Prep time 10 mins
Cook time 15 mins
The lettuce has done well this year, including the Romano variety grown from seeds our Italian visitors gave us.
For a simple refreshing Cucumber Salad simply peel and thinly slice cucumbers onto a serving dish. Sprinkle with chopped mint, a little sugar and fresh ground pepper. Moisten with cider vinegar. This is excellent with meat or fish; or use as a filling for Cucumber Sandwiches.
Finely grate raw beetroot into a basin and season with salt, pepper and a little brown sugar. Moisten with balsamic vinegar and a little olive oil. Cover and chill for a couple of hours before serving. The addition of Caraway seeds adds an interesting subtle flavour.
Plenty of potatoes are harvested from the garden in summer time - making the potato salad a delicious requirement for any BBQ. Boil the potatoes until tender, then add them to a mixture of mayo, vinegar, salt, sugar and pepper. Add celery, onion and eggs, toss gently and serve.