raw food

Cucumber and Mint Salad


Cucumber Mint Salad

Cucumber is underrated. On holiday's in Cyprus I've had it served as an appetiser with a pinch of salt. It's eaten with toothpicks while you wait for the main course to arrive. This recipe takes that as a starting point and adds mint, basil cider vinegar and chili to the mix.


Preparation time: Under 5 minutes



400g cucumber sea salt pepper one small chili a tablespoon of cider vinegar Fresh mint leaves



Finely dice the cucumber, chili and mint and toss together. Add the cider vinegar, salt and pepper to taste and serve. Easy!



Chili Lime Butter Bean Salad

A refreshing, spicey summer salad  

Chili Lime Butter Bean Salad - made in less than 5 minutes and fantastic for sharing, the chicory leaves act as edible spoons.

Preparation time: 5 minutes    



200g butter beans Two Tomatoes One head of Chicory The juice of half a lime One small Chili One tablespoon of olive oil Salt & pepper to taste



The Salad: Coarsely chop the tomatoes and add to the butter beans in a large mixing bowl.

The Dressing: Finely dice the Chili and mix with lime juice, olive oil and salt and pepper to taste.

1: Add the dressing to the salad and toss together.

2: Peel the chicory leaves from the head and place in a flower shape around the outside of the serving bowl.

3: Lastly, pour the beans, tomatoes and dressing into the centre of the serving bowl and enjoy!