Cucumber and Stracciatella Salad with Jalapeño Vinaigrette

Prep Time: 15 mins l Cook time: NA l Serves: 4

Ingredients

Salad

• 1 Lebanese cucumber, large
• 1 celery stick
• ½ cup stracciatella cheese

Salsa

• ½ jalapeño, thinly chopped, seeds removed
• 30ml extra virgin olive oil
• 1 teaspoon cumin seeds, lightly toasted, crushed
• 1 lime, juice and zest
• 15ml red wine vinegar

Garnish

• 5g micro herbs, lemon verbena or lemon balm

Method

1. To make the vinaigrette, add the lime zest and juice, jalapeno, olive oil, ginger, lime juice and zest and balsamic vinegar to a bowl and mix well.
2. Using the @oxoaustrralia Good Grips Swivel Peeler peel skin off and discard. Peel the cucumber into ribbons on all sides until you reach the seeds. Discard seeds/core. Finely slice the celery into diagonal pieces.
3. Add the cucumber ribbons to a serving platter, creating height by standing some ribboned cucumber slices up, add celery in and around the cucumber ribbons. Spoon over stracciatella cheese.
4. Spoon over the Jalapeño vinaigrette and scatter lemon verbena or micro herbs on top. Add seasoning to taste and serve.