Vibrant in appearance and flavour, this salad keeps well and is good to eat with roasted or BBQ meats or fish and even with eggs. Also, it is particularly good with curries and other spicy foods.
Enough for 6 to 8 as a side dish or as part of a selection of salads
1 large cucumber
1 medium red onion, peeled and very finely sliced into half-moons
The grated zest and juice of a small lime
A large pinch of salt flakes
The leaves from a small bunch of coriander, chopped
Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds.
Slice the cucumber into small crescents and put them in a roomy bowl.
Add the onion to the bowl together with the lime zest and juice, the salt flakes and the coriander.
Stir the whole lot together and serve or cover and store in the fridge. This salad should keep very well for at least 4 days.
